Description
Apple pie cookies with a lattice crust.
Ingredients
Scale
- 3 Tbsp. salted butter
- 2 apples, peeled and diced
- 1/2 cup packed light brown sugar
- Juice of 1/2 lemon
- 2 Tbsp. apple juice or cider (or use water)
- 1 Tbsp. cornstarch
- 1 (14-oz.) package refrigerated pie dough (2 crusts)
- 1/2 cup powdered sugar
- 2 to 3 teaspoons heavy cream
- 1/8 teaspoon ground cardamom (optional)
Instructions
- Melt butter in a saucepan over medium-high heat. Add apples and cook until softened, 3 to 4 minutes. Stir in brown sugar and lemon juice, simmer until apples are soft and liquid reduces, 3 to 4 minutes. Whisk apple juice and cornstarch, add to pan. Cook, stirring, until thickened, about 1 minute. Cool.
- Preheat oven to 350˚F. Line baking sheet with parchment paper. Roll out pie dough into 12-inch round. Cut out 14 rounds using a 3-inch cutter. Roll the other dough into 12-inch round and cut into 1/2-inch-wide strips. Cut the strips into shorter 3 1/2- to 4-inch pieces (you should have about 56 pieces).
- Place dough rounds on baking sheet. Add 1 tablespoon apple mixture to each. Lay 2 parallel strips of dough on top, then 2 more perpendicular to form a lattice. Trim edges and seal with a fork.
- Bake until golden, 18 to 20 minutes. Cool on rack.
- Whisk powdered sugar, heavy cream, and cardamom for glaze. Drizzle over cookies.
Notes
- Cardamom is optional for the glaze.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg