After seeing these adorable cookies online, we decided to create our own version featuring Caramel Spice Delight tea. While they are cute and tasty, they are quite a labor of love … especially considering it only makes 10-12 cookies each time!
So will we make them again? Sure, but probably only for special occasions. (And we might do a double recipe next time … a bit more work, but more cookies to go around.) ~ Marlys
Apple Pie Cookies
Ingredients
- Tea & Vinegar Pie Crust see recipe link below; use Caramel Spice Delight tea + Red Apple Balsamic Vinegar
- 1 Granny Smith apple
Caramel sauce
- 1/4 cup Heavy whipping cream infused with 2 tsp Caramel Spice Delight loose tea**
- 1 cup Brown sugar packed
- 4 Tbsp Butter unsalted
- 1/8 tsp Salt
- 1/2 tsp Vanilla extract
Instructions
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Make Tea & Vinegar Pie Crust as directed, using Caramel Spice Delight tea and Red Apple Balsamic Vinegar. Place in refrigerator for 1-8 hours to chill.
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When you're ready to make the cookies, pull the dough out of the fridge and allow to warm up for about 15 minutes. During that time, prep the apple and Caramel Sauce (see instructions below).
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Cut apple in half and remove core. Slice each half into 1/8-inch slices.
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To assemble the cookies, roll out about 2/3 of the pie dough and cut into 2.5-inch circles with a biscuit cutter. Place circles on a non-stick cookie sheet. Then roll out remaining dough and cut into 1/2-inch strips.
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Spoon about 3/4 teaspoon of Caramel Sauce onto each circle, then place three apple slices on top of sauce. Cover with two dough strips across, then two more on top of that at a 90-degree angle. (See photo.)
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Bake for 18-20 minutes at 350º F. Remove from oven and drizzle with remaining Caramel Sauce. (May need to rewarm sauce.)
Caramel Sauce
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In a 2-quart saucepan, combine whipping cream, brown sugar, butter, salt, and vanilla. Whisk over medium-high heat until it begins to boil. Continue to boil for 3 minutes. Remove from heat and cool until slightly thick and creamy (about the texture of honey).
**To make tea-infused whipped cream:
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The day before, add loose tea directly into the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours). Before whipping, pour through a strainer to remove the loose tea.
What we used to make this:
This silicone mat grips to the counter so it won’t slip when you’re rolling out your cookie or pie dough. It also includes templates for standard-size pie crusts so you can get it right the first time. (There are even some handy conversion charts included.) Plus it’s easy to clean and rolls up for easy storage in its custom sleeve.
