Happy Turkey Day!
Thanksgiving is a time for family, tradition, and food. Lots and lots of food! This year with my family traveling up to Massachusetts, my little brother on base in the Marines, and my boyfriend’s family hundreds of miles away in Maryland I needed a recipe that would travel and package well. And cookies are a staple of the holiday care package. Keeping with the Thanksgiving theme I was inspired by Kitchen Simplicity’s latticework cookies and these Apple Pie Cookies were born.
- 3 Cups All Purpose Flour
- 1 Cup Butter – Paula Deen Approved Recipe
- 1 Cup Sugar
- 1 Egg
- 3/4 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
Apple Pie Flavor Topping
- 1 Cup Apple Juice or 1/2 Cup Apple Juice Concentrate
- 1/4 Cup Sugar
- 1 Tablespoon Cinnamon
1. Cream butter and sugar in a large bowl.
2. Mix in the egg and vanilla extract. Then add sifted flour, baking powder, and cinnamon. Divide dough in two and refrigerate for an hour.
3. Meanwhile, boil the Apple Juice in an uncovered saucepan until reduced to a light syrup (be careful not to burn because that’s a scary sticky mess) and allow to cool.
4. Roll the two dough clumps out on a floured surface to 1/4th inch thickness.
5. Using a knife or pizza cutter cut dough into 1/2 inch strips.
6. Carefully weave the dough into a latticework. Kitchen Simplicity provides a great tutorial for this.
7. Cut out dough with a cookie cutter or glass and place directly on a greased baking sheet.
8. Lightly spoon or brush each cookie with the apple juice reduction and sprinkle with the cinnamon sugar. Stick in the freezer for 15 minutes to form up – this will help the cookies to keep it’s shape. Preheat oven to 375 Degrees F.
9. Bake for 8-10 minutes until golden brown. Allow cookies to set outside of the oven for another 5 minutes (and sprinkle with a little more cinnamon sugar if you’re a sugar addict like me).
10. Share and give thanks for your awesome baking abilities!