Apple Pie Cookies

Ingredients

2 1/2 cups (313 grams) all-purpose flour plus more for dusting surfaces, dipping fork

2 tablespoons (25 grams) granulated sugar doubled from my standard pie dough to make this more cookie-like

1 teaspoon (4 grams) table salt

2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter very cold

1/2 cup (118 ml) water very cold, pour 1 cup and add ice while working, measure 1/2 cup from it when needed

3 medium apples whatever you like to bake with

Squeeze Lemon juice optional

1/3 cup (67 grams) granulated sugar

1 teaspoon (2 grams) ground cinnamon

Few gratings fresh nutmeg

Pinch Spices any other spices you like in your apple pie

1 large egg

for garnish Coarse or granulated sugar

Equipment

Pastry blender

Forks

Fingertips

Rubber spatula

Plastic wrap

Baking sheets

Rolling pin

Pastry brush

Fork

Sharp knife

Cookie cutters

Directions

Whisk together flour, sugar, and salt in a large bowl.

Using a pastry blender, forks, or fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas.

Gently stir in the ice water with a rubber spatula, mixing until a craggy mass forms.

Knead the dough just two or three times to form a ball.

Divide dough in half, wrap each half in plastic wrap, and flatten a bit into discs.

Chill in the fridge for at least an hour or up to two days.

Line up six small dishes: water, empty bowl for apples, sugar mix with spices, flour for dusting, whisked egg, and sugar for decorating.

On a well-floured counter, roll out pie dough a little shy of 1/8-inch thick. Use larger cookie cutter to cut as many rounds as possible from the dough. Transfer to parchment-lined baking sheets and keep in the fridge.

Repeat the rolling and cutting process with second packet of dough.

Peel apples and cut 1/8-inch thick slices. Use smaller cookie cutter to make discs from apple slices. Place in a bowl and drizzle with lemon juice if browning quickly.

Preheat oven to 350°F (175°C).

Dampen one side of a chilled dough disc with water, toss an apple disc in cinnamon spice sugar, and place on damp side of bottom dough disc.

Place a second dough disc on top, press edges together with fingers. Cut decorative slits and crimp edges with a fork.

Brush cookie with egg wash and sprinkle with coarse sugar. Chill while preparing the others.

Bake cookies for 25 minutes, or until puffed and golden. Check at 20 minutes if oven runs hot.

Transfer to a cooling rack before eating.