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?Caramel-Apple-Pie-Cookies-3

    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:

      1. Preheat oven to 350°F
      2. Spray cookie sheet with non-stick spray and set aside.
      3. 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.
      4. Using one crust, cut out circles for the cookies.
      5. Spread a thin layer of caramel on these cookie disks.
      6. Cut the pie filling into smaller pieces and spread over the top of the caramel.
      7. Cut the other crust into 1/2 inch strips. You’re going to use these strips to create a lattice over the apple filling.
      8. Once you’ve created the lattice over your cookies, transfer them to the prepared cookie sheet.
      9. Beat the egg in a bowl until well blended.
      10. In another bowl mix together the sugar, cinnamon and nutmeg.
      11. Brush lattice tops with egg wash and sprinkle with sugar mixture.
      12. 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