1. 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.
2. 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).
3. Cut apple in half and remove core. Slice each half into 1/8-inch slices.
4. 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.
5. 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.)
6. Bake for 18-20 minutes at 350º F. Remove from oven and drizzle with remaining Caramel Sauce. (May need to rewarm sauce.)

Caramel Sauce

1. 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:

1. 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.