Apple Pie Cookies

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Melt the butter in a saucepan over medium heat. Add the apples and toss to coat. Mix in both sugars, lemon juice, cinnamon, vanilla, salt, nutmeg, allspice, and cloves; cook, stirring, until the apples soften and the sugars dissolve, about 5 minutes. Bring the mixture to a boil.

3. 3

   Whisk together the water and cornstarch in a small bowl, then stir the slurry into the apple mixture. Continue cooking and stirring until the filling thickens, about 5 minutes. Remove from heat and let cool completely, about 20 minutes.

4. 4

   On a lightly floured surface, unroll one pie crust sheet and spread half of the cooled apple filling evenly over it. Unroll a second sheet and cut it into strips about ½ inch wide. Arrange the strips in a woven lattice pattern on top of the filling.

5. 5

   Dust a round cookie cutter or the rim of a drinking glass with flour, then press it through the layered dough to cut out 12 individual round pies. Transfer them to a baking sheet.

6. 6

   Bake until the crust is fully cooked and golden brown, about 20 minutes. Move to a wire rack and cool for about 10 minutes.

7. 7

   Repeat the process with the remaining pie crusts and apple filling, arranging the cut rounds on a second baking sheet. Bake until golden brown, about 20 minutes.

8. 8

   In a bowl, whisk together the confectioners' sugar, cinnamon, and vanilla extract. Gradually stir in the milk until the glaze reaches a drizzleable consistency, then drizzle over the cooled cookies.