Caramel Apple Pie Cookies

01Method

1. 1

   Preheat the oven to 425°F (220°C). Allow the pie crusts to rest at room temperature according to package instructions. Line two baking sheets with parchment paper and set them aside.

2. 2

   Place the apple pie filling in a food processor and pulse briefly until the pieces are roughly ¼-inch in size.

3. 3

   On a lightly floured sheet of parchment paper, roll out one pie crust into a circle approximately 14 inches in diameter.

4. 4

   Using a pizza cutter or a sharp knife, slice the rolled dough into strips about ¼-inch wide.

5. 5

   Cover the dough strips with parchment paper or plastic wrap and set aside.

6. 6

   On another lightly floured piece of parchment paper, roll the second pie crust into a 13-inch circle.

7. 7

   Spread the caramel sauce evenly across the surface of the second rolled crust.

8. 8

   Distribute the pulsed apple pie filling over the caramel layer, spreading it out evenly.

9. 9

   Lay the dough strips over the filling in an alternating pattern to form a lattice top.

10. 10

    Use a 2½-inch round cookie cutter to cut individual rounds from the assembled pastry.

11. 11

    Carefully transfer the cut cookies onto the prepared baking sheets.

12. 12

    In a small bowl, combine the sugar and apple pie spice and stir until mixed.

13. 13

    Brush each cookie with half and half, then sprinkle the spiced sugar mixture over the tops.

14. 14

    Bake in the preheated oven for about 12 minutes, working in batches as needed, until the cookies are golden brown.

15. 15

    Let the cookies cool on the baking sheets on wire racks for 20 minutes, then transfer to a serving tray and serve warm.