MAYNARD’S APPLE PIE COOKIES

MAYNARD’S APPLE PIE COOKIES

Ingredients for the cookies

• 1 (14-oz.) package refrigerated pie dough (2 crusts) 
• 3 Tablespoons of salted butter (or unsalted with a pinch of salt)
• 1/2 cup packed light brown sugar
• Juice of 1/2 lemon
• 2 Tablespoon of cold apple juice (water might be substitute for apple juice, but be sure the liquid is cold as it will be mixed with cornstarch, which clumps with warm liquid)
• 1 Tablespoon. cornstarch
• 2 apples, peeled and diced – I use Granny Smith Apples

Ingredients for the drizzle

• 1/2 cup powdered sugar
• 2 to 3 Teaspoons heavy cream

Directions

1.      We all get a little lazy with the practice of mise en place, but in this recipe that practice of measuring before you begin to cook is important.  Measure everything in the order they are listed, except the ingredients for the drizzle (the powdered sugar and heavy cream) as that can wait.

2.      In a medium saucepan, melt the 3 Tablespoons of butter over medium-high heat.

3.      Add the apples and cook until they start to soften, 3 to 4 minutes.  Stir the apples and butter in the saucepan throughout this time.

4.      Add the brown sugar and lemon juice and stir, bring to a simmer and cook and stir until the apples are soft and the liquid is starting to reduce.  Do this for another 3 to 4 more minutes.

5.      In a small bowl, whisk together the apple juice and cornstarch and add it to the pan.

6.      Continue to cook, and stir, until the mixture thickens, about 1 more minute. Remove from the heat and let cool. 

7.      OPTION: A pinch of cinnamon or cardamom in the apple filling would make them taste even more “apple-pie like.

8. Preheat the oven to 350˚F.
9. Line a baking sheet with parchment paper.
10. Roll out 1 piece of pie dough into a 12-inch round. Using a 3 to 3 ½ inch cutter (or the rim of a glass), cut out small rounds and arrange on the baking sheet.
11. Gently pinch up the edges of each round to form a shallow cup so the filling stays in place.  Do this before the dough has a chance to rise, as it will be harder to shape.  
12. Re-roll the scraps and cut out more rounds and keep doing this until you are out of dough.  You can use some of the dough to cut into strips so as to place onto of the cookies, giving it a lattice look like a real pie, but some find this to be too much cookie. If adding strips for a lattice, lightly press them onto the dough edges so they adhere before baking.
13. After the rounds are on the baking sheet and shaped, place 1 tablespoon of the apple mixture in the center of each.
14. Bake until golden around the edges, 18 to 20 minutes.
15. Remove to a rack to cool.
16. After they cool, make the drizzle.  In a small bowl, whisk together the powdered sugar, and heavy cream. Drizzle over the cookies. 

Best the day they’re made, but they can be stored in an airtight container for up to 2 days

A pinch of cinnamon or cardamom in the apple filling would make them taste even more “apple-pie like.