Saturday, July 3, 2010
Cookie #20 - Apple Pie Cookies
1/2 cup shortening
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 medium tart apples, peeled and grated (about 2 cups)
3/4 cup water
4 tablespoons water
Red and green liquid food coloring
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Divide in dough in half. Refrigerate for 2-3 hours or until easy to handle (dough will be soft).
Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.
On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. apple cookie cutter. Place 2 in. apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 in. of edge. Top with another cutout seal edges.
Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely. Meanwhile, in a small bowl, combine 3 tablespoons water and 18 drops red food coloring. In another small bowl, combine remaining water and 6 drops green food coloring. Using a pastry brush, "paint" apples red with green leaves. Yield: 2 dozen.
I got nowhere near 2 dozen cookies. I think I got about 13 out of the batch using a slightly larger cookie cutter. The dough is VERY soft, so I froze it for about 20 minutes before rolling out. I also had to use A LOT of flour to keep it from sticking. I was afraid it was going to make the cookies tough, but it didn't. I tried not to handle the dough too much and I'm sure that helped.