After some research, it appears that Apple Pie Day is celebrated twice in the United States, once on May 13th and the other on December 3rd. Not finding any specific information on why either of these two dates were chosen as National Apple Pie Day, we’ve decided that the why is not important. What is important, however, is the fact that we have two annual days to use as excuses to indulge in an American favorite.
It seems just about everyone has their own favorite recipe for making apple pie and if you don’t, there are certainly lots of great recipes out there. So instead of giving you another apple pie recipe today, we’ve chosen instead these delectable Apple Pie Cookies. And as tomorrow is National Cookie Day, this is the perfect combination of the two.
The inspiration came from a recipe published in 1999 in Country Woman but we’ve made them super simple to make by using store-bought sugar cookie dough and canned apple pie filling. That’s all you need plus an apple-shaped cookie cutter or any other shape you wish, some food coloring and a pastry brush. Check out Barbara of Pauline’s Cake Supplies for cookie cutters and pastry brushes.
Kids will enjoy helping you decorate these fun little gems and because of the red and green accents, they will make perfect additions to your Xmas holiday cookie recipes. Apple Pie Cookies might also make a cute holiday gift for your child’s teacher as they make a delicious and pretty substitute for giving the teacher an apple!
To make 24 Apple Pie Cookies:
2 16.5-oz packages refrigerated sugar cookie dough, such as Pillsbury’s
1 21-oz can apple pie filling
red and green food coloring
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove cookie dough from the refrigerator. Lightly sprinkle flat surface with flour. Lightly sprinkle flour on rolling pin. Working with one package of cookie dough at a time, rough dough out to about 1/8-inch thickness.
- Dipping the cutting edge of the cookie cutter into flour before cutting each cookie, cut out as many cookies as possible from the rolled out dough and place them, about 2 inches apart, on the prepared baking sheet. Roll the scraps into a ball and roll out again to continue cutting cookies until all dough is used from the first package of dough.
- Spread about 2 scant teaspoons of apple pie filling on each cookie to within 1/4 inch of the edges of each cookie.
- Repeat steps above to roll out the second package of dough.
- Using a pastry brush or your fingers dipped in a little water, lightly brush around the edges of each cookie and place another cut-out cookie on top. Press lightly around the edges of each cookie to seal.
- Bake in pre-heated oven for 10 – 12 minutes until cookies are lightly browned. Remove from oven and let cookies sit on the cookie sheet for a minute before using a spatula to transfer them to a wire rack to cool completely before glazing.
- When ready to glaze, add 3 tablespoons water to a small bowl. Stir in 18 drops of red food coloring. In another small bowl, add 1 tablespoon water and stir in 6 drops green food coloring.
- Dip a pastry brush into the red-colored water and lightly “paint” the apple red.
- Rinse the pastry brush completely. Dip it into the green-colored water and lightly “paint” the stem/leaves of the apple green.
If you’d like to make a more traditional apple pie for National Apple Pie Day, try this recipe for Apple Pie with Cheddar Cheese Crust.
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