Apple Pie Cookies

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smitten kitchen


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2 1/2 cups (313 grams) all-purpose flour, plus more for dusting surfaces, dipping fork

2 tablespoons (25 grams) granulated sugar (doubled from my standard pie dough to make this more cookie-like)

1 teaspoon (4 grams) table salt

2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

1/2 cup (118 ml) water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)

3 medium apples, whatever you like to bake with

Squeeze of lemon juice (optional)

1/3 cup (67 grams) granulated sugar

1 teaspoon (2 grams) ground cinnamon

Few gratings fresh nutmeg

A pinch of any other spices you like in your apple pie

1 large egg

Coarse or granulated sugar for garnish

A couple baking sheets covered with parchment paper

Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)

Two round cookie cutters of different sizes. I used 2 1/2-inch and 1 1/2 to 1 3/4-inch rounds. You’ll want to make sure there’s at least a 3/4-inch different in the sizes, as you’ll need the extra margin to crimp your dough.

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