August is almost over. September is within sight. My thoughts turn to apples and all the great fall recipes.
Bet you thought the subtitle was going to rhyme. Sorry, not a poet. It’s just a statement. Trying not to jump into Halloween. I’ve been doing quite a bit of that lately.
Wouldn’t these cookies go great with vanilla ice cream?
I know I’m a bit boring when it comes to pies and ice cream. I go for the very traditional. My mother was always baking pies. She got it from her mother. So, it’s a tradition. And that tradition isn’t following a recipe. You just “know.” I cheat . . . I taste. I’m not claiming to be the pie maker like my mother nor my grandmother. I at least don’t get “that look” when my mother would ask, “What kind of pie would you like?” I don’t know why she’d give me “that look,” she knew before she asked what I’d say . . . apple. And my brother had his favorite: Lemon Meringue. So, my mother was left to decide for herself. Of course, she baked all kinds of fruit pies . . . but your favorite was always your favorite.
Caramel Apple Cookies Recipe
Ingredients:
- 1 package Refrigerated Pie Crust which is 2 crusts
- 5 ounce Caramel Topping
- 10 ounce Apple Pie Filling
- 1 Egg
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 cup Sugar
Directions:
- Preheat oven to 350°F
- Spray cookie sheet with non-stick spray and set aside.
- Dust work area with flour and roll out crusts. One is for the cookie and the other is for the lattice on the top of the cookie.
- Using one crust, cut out circles for the cookies.
- Spread a thin layer of caramel on these cookie disks.
- Cut the pie filling into smaller pieces and spread over the top of the caramel.
- Cut the other crust into 1/2 inch strips. You’re going to use these strips to create a lattice over the apple filling.
- Once you’ve created the lattice over your cookies, transfer them to the prepared cookie sheet.
- Beat the egg in a bowl until well blended.
- In another bowl mix together the sugar, cinnamon and nutmeg.
- Brush lattice tops with egg wash and sprinkle with sugar mixture.
- Bake for 20 to 25 minutes until golden brown.
There you are . . . they’re as delicious as they are lovely to the eye.
Please leave me a comment about these great cookies.
Thanks for stopping by!
Sharon
