I’d like to give all of you a shout out for all the lovely words about my new design. I could not be more obsessed if I tried so I’m glad that most everyone knows that it is a wolf in my header and not a fox. If you don’t understand why, you can email me and I’ll handle it on a one-on-one basis.
Moving right along.
When you move your blog and start reworking how things are categorized you learn that you made like 5 million versions of chocolate chip cookies. Guys, I didn’t do this on purpose. My evil plan is to make things that my boyfriend will eat so I don’t have to eat them all and unfortunately he really only likes brownies, chocolate chip cookies and ice cream. As Jeff Foxworthy once said, “The key is, you gotta diversify with your money.” I am going to take this wholeheartedly and diversify with my recipies. Without further ado, I give you the…
These were so good and easy because I may have skipped a step, but it’s sort of irrelevant because I baked. What did you contribute? That’s what I thought.
There is nothing more wonderful than a portable pie in the form of a cookie. Nothing. I can’t wait to make these a bazillion different ways with all kinds of crazy fillings.
Apple Pie Cookies adapted from here
2 Medium Apples
1/4 cup sugar (I used coconut sugar, you can use graulated or brown this is entirely up to you)
1 teaspoon cinnamon
4 shakes (yes that is correct) nutmeg
1 egg for egg wash to make them pretty
Last but not least, some organic store bought pie crust (because I was tired okay)
Preheat your oven to 400 degrees. Meanwhile, peel apples. You’re going to slice them into disks, I actually had contemplated shredding them up but then I was lazy, about 1/8 of an inch thick. When you get to the core, just start from the other side.
In a separate bowl combine sugar, cinnamon and nutmeg.
Roll out your dough and grab a glass. First you’re going to want to find a glass that is bigger than your apples so the apples will fit inside the cookies. This is crucial. Once you find one, start cutting rounds. I did one at a time. Cut a round of dough, get edges wet to ensure a seal with the top part. Dip apple slice in sugar mixture and make sure it’s well coated and put it on the wet dough. Grab your other round and put it on top. Crimp edges with fork and cut a design in the top and set on a cookie sheet.
Now my cookie sheets are super duper non-stick. If yours aren’t, you’ll want to line them with parchment paper. And then brush with egg wash. Put them into the oven and start checking after 10 minutes. You’ll want them to be golden brown and puffed up.