Apple Pie Cookies

Preheat the oven to 350 F.

For the crust:
Combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

When the dough has chilled, roll it out on a well floured surface until it’s quite thin. Using a round cutter, cut out an equal number of circles. You can re-roll the scraps to use up all the dough. The number of circles you get will depend on your size cutter but I used a 3 1/2″ cutter and got about 10 circles.

For the filling:
In a small bowl, combine the sugar, cinnamon, salt and nutmeg. Slice each apple quarter as thinly as you can and place 2 or 3 slices on half of your dough circles. Sprinkle a couple of teaspoons of the sugar/cinnamon mixture over the apple slices and top each filled circle with another empty dough circle. Using a fork, crimp the edges of the dough so that the filling doesn’t run out. Using a sharp knife carefully cut a crisscross slit across the top crust only. Place cookies on a baking sheet lined with parchment paper, sprinkle the tops of the cookies with a tablespoon of additional sugar, if desired, and bake for 20-30 minutes or until the cookies are a light golden brown.

Inspiration came from Smitten Kitchen.