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Eggless Apple Pie Cookie Recipe
Ingredients
- 2 Apples peeled, cored and chopped into 1/2 inch cubes
- 1 teaspoon Butter (Salted)
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 3 teaspoon Cane sugar
- 1/4 cup Butter (Salted)
- 1/2 cup Cane sugar
- 1/4 cup Almond Meal (Badam Powder)
- 3/4 cup Whole Wheat Flour
- 1 teaspoon Fresh cream
- 1 teaspoon Vanilla Extract
Steps
- To begin the preparation of Eggless Apple Pie Cookies, first get the filling ready.
- For this, in a non- stick pan melt the butter and throw in the remaining ingredients of the filling.
- Cover with a lid and cook over low heat until the apples get sticky, brown and caramelized. [Stir occasionally]
- Open cook for another minute stirring continuously.
- Turn off the heat and set aside to cool down.
- Now for the cookie dough, melt the butter in a non-stick pan and mix in the sugar and vanilla extract.
- Remove from the heat and mix in the flours with a wooden ladle.
- Add a little cream to bring the dough together.
- Wrap the warm dough in a cling wrap and allow to rest for about half an hour.
- For the shaping and baking of the cookies, preheat the oven at 180 degrees for 10 minutes. Line a cookie tray with parchment paper.
- Roll out half the portion of the cookie dough between two sheets of parchment and use a cookie cutter to cut out the base of our apple pie cookies.
- Spoon some filling onto the center leaving a gap around the edges.
- Use the remaining dough to make patterns on top [I simply made long snaky cylinders and stuck them one over the other but I am sure you could get really creative with this]
- Repeat the same with the remaining dough.
- Place the shaped apple pie cookies in the prepared baking tray and bake at 160 degrees for 12-14 minutes or until the lower edges start to brown.
- Leave the cookies in the oven for another 2-3 minutes before transferring them to a wire rack for cooling.
- Allow to cool completely before devouring them.
- Serve these Apple Pie Cookies with tea during breezy winter evenings.