This is a delicious cookie version of apple pie. They are so tender, you might find yourself eating them with a fork. Starting with store-bought dough, that you jazz up with cinnamon, makes them a snap to create. The apple pecan filling is delicious. We could have eaten it with a spoon. Serve warm, with a small scoop of ice cream...
Provided by Brenda Watts
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
- 2. Using hands, work cinnamon into cookie dough for 1 minute or until blended.
- 3. Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
- 4. Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
- 5. Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
- 6. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
- 7. Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
- 8. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
- 9. Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
- 10. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
- 11. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
- 12. Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
- 13. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
- 14. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
- 15. Place slices onto prepared baking sheet pans at least 2-inches apart.
- 16. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
- 17. Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
- 18. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love