October 11, 2014

Apple Pie Cookies with Caramel Drizzle

Tulsa State Fair

Apple Pie Cookies with Caramel Drizzle

 

Dough:

1 1/2 cups Gold Medal Flour

1 teaspoon sugar

Dash of salt

8 tablespoons unsalted butter (1 stick, cut into little pieces)

1 (8 ounce) package of cream cheese, cut into little pieces

 

Filling:

1 large egg white

1 tablespoon water

1/3 cup sugar

1 tablespoon cinnamon

1 large apple (1 1/2 cups finely chopped)

 

Drizzle:

2 tablespoons butter

1/3 cup brown sugar

1 to 2 tablespoons of milk

1/4 to 1/2 cup powdered sugar

 

Dough: Combine Gold Medal Flour, sugar and salt. Blend in the butter with a pastry cutter until it looks like cornmeal. Blend in cream cheese. Once all incorporated, knead it until it all forms together.

Chill dough for 30 minutes wrapped in plastic wrap. Roll out the dough to approximately 9”x12”. Mix egg white and water until foamy. Brush the entire top of dough with the mixture. Mix cinnamon and sugar together and sprinkle on dough. Spread apples evenly on the dough. Roll up the dough tightly, starting from the narrow end, making a 9-inch log. Wrap tightly with plastic wrap. Place in freezer until firm or one hour. Preheat oven to 325 degrees F. Cut dough into 1/2 inch slices. Bake on cookie sheets for 25-30 minutes.

Drizzle: Melt 2 tablespoons of butter in small saucepan. Add 1/3 cup brown sugar and 1 tablespoon milk and mix over heat for 1 minute. When slightly cool, pour in bowl and add powdered sugar until it falls off back of spoon. Drizzle over cookies. Makes about 18 cookies.