TASTE OF THE SOUTH 100
APPLE PIE LINZER COOKIES
MAKES 24 SANDWICH COOKIESWith buttery crusts and a richly spiced filling, consider
these pretty little cookies your apple pie on the go.1 tablespoon granulated sugar
1½ teaspoons firmly packed
light brown sugar
1½ teaspoons cornstarch
¼ teaspoon apple pie spice
Pinch kosher salt- Preheat oven to 375°. Line 2 rimmed baking
sheets with parchment paper. - In a medium skillet, whisk together granulated
sugar, brown sugar, cornstarch, apple pie spice, and
salt. Add apple, raisins, and lemon juice, tossing to
coat. Cook over medium heat, stirring frequetly, until
apples are tender and filling is thickened, about
10 minutes. Transfer to a heatproof bowl, and let cool.
Filling can be refrigerated in an airtight container for
up to 3 days.
3. On a lightly floured surface, unroll dough.
Using a 2-inch fluted round cutter, cut 48 rounds
from dough. Using a ¾-inch fluted round cutter,
cut centers from half of dough rounds. Place on
prepared pans. Brush cookies with cutouts with egg
wash. Prick solid cookies with a fork three times.
4. Bake until golden brown, 15 to 20 minutes.
Let cool for 15 minutes.
5. Spoon about ½ teaspoon apple filling on bottom
of all solid cookies. Place cookies with cutouts,
bottom side down, on top of filling. Garnish with
confectioners’ sugar, if desired.
1 cup finely diced peeled
Gala apple (about
1 medium apple)
2 tablespoons golden
raisins, chopped½ teaspoon fresh lemon juice
1 (14.1-ounce) package
refrigerated piecrusts
1 large egg, lightly beaten
Garnish: confectioners’ sugar