Kid approved, these Apple Pie Cookies, from Ruth Bodine, make a great after school snack.
- 1/2 cup shortening 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3-1 /2 cups all-purpose flour
- 2 teaspoons cream of tartar 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup packed brown sugar
- 2 teaspoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 medium tart apples, peeled and grated (about 2 cups)
- 3/4 cup water
- 4 tablespoons water
- Red and green liquid food coloring
- In a large bowl, cream shortening and sugar until light and fluffy.
- Beat in the egg, milk and vanilla.
- Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.
- Divide in dough in half. Refrigerate for 2-3 hours or until easy to handle (dough will be soft).
- Meanwhile; in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.
- On a lightly floured surface roll out each portion of dough to 1/8” thickness.
- Cut with a floured 2-1/2” apple cookie cutter. Place 2” apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4” of edge. Top with another cutout seal edges.
- Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
- Meanwhile, in a small bowl, combine 3 tablespoons water and 18 drops red food coloring.
- In another small bowl, combine remaining water and 6 drops green food coloring. Using a pastry brush, “paint” apples red with green leaves.
- For a more simple look, you can leave off the coloring and sprinkle with cinnamon.
Makes 2 dozen cookies.