Dutch Apple Cookies Recipes

DUTCH APPLE SLAB PIE

Steps:

• Preheat oven to 425˚F.
• Unroll the pie crusts on a lightly floured surface, and stack crusts one on top of the other.
• Using a rolling pin, roll out the pie crusts to a 17x12-inch rectangle.
• Transfer pie crusts to a 15x10-inch jelly roll pan; press crust down into corners and fold with edges of pan. Set aside.
• In a large bowl combine apples, lemon juice, sugar, flour, apple pie spice, and salt; toss to combine.
• Spread apples over pie crust. Set aside.
• In a separate bowl prepare the streusel topping by combining flour, oats, sugars, baking powder, cinnamon, nutmeg, and salt. Set aside.
• Melt butter and whisk in the vanilla.
• To the streusel mixture add melted butter and stir until everything is well combined and batter is wet.
• Sprinkle streusel evenly over apples.
• Bake for 35 to 38 minutes, or until crust is golden and filling is bubbly.
• Remove from oven and cool on a rack for 45 minutes.
• In the meantime, prepare the glaze by combining the powdered sugar and milk in a mixing bowl; whisk until smooth. Add more milk if glaze is too thick.
• Drizzle glaze over the apple pie.
• Cut pie into squares and serve.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

OLD-FASHIONED APPLE COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

DUTCH APPLE PIE COOKIES

Steps:

• Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
• Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
• Add about one tablespoon of the apple filling on top of each circle of pie dough.
• In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
• Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
• Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.

DUTCH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
• Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

DUTCH APPLE CAKE

Steps:

• Sift flour with baking powder and salt.
• In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
• Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

DUTCH APPLE PIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Prep the muffin tin by spraying the with baking spray
• Prep the apples by peeling, coring, and finely dicing them then set them aside
• Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter
• Gather and re-roll unused dough and cut additional circles, if needed
• Place the circles in the bottom of each muffin well
• Using a medium saucepan, on medium heat add the apples, sugar, lemon juice, and corn starch.
• Stir and continue to cook for about 5-19 minutes
• The apples should soften slightly and the liquid should begin to thicken
• Take off the heat
• Add one tablespoon of the apple mixture on top of each pie dough
• Streusel Topping Directions:
• Add the flour, brown sugar, sugar, oats, and salt to a medium bowl and mix till combined
• Add the melted butter and mix until all is combine
• Top off each apple mix with a tablespoon of the streusel
• Press topping down over the apples
• Bake at 350 degrees for 17-19 minutes
• Remove from the oven but allow the cookies to cool in the muffin tin for about 10 minutes
• Use a dull knife to gently remove the cookies from the tin
• Transfer the cookies on a wire rack and drizzle with caramel sauce

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

DUTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees. Prep the muffin tin by spraying the with baking sprayPrep the apples by peeling, coring, and finely dicing them then set them asideRoll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter Gather and re-roll unused dough and cut additional circles, if needed Place the circles in the bottom of each muffin wellUsing a medium saucepan, on medium heat add the apples, sugar, lemon juice, and corn starch.Stir and continue to cook for about 5-19 minutes The apples should soften slightly and the liquid should begin to thickenTake off the heatAdd one tablespoon of the apple mixture on top of each pie dough
• Add the flour, brown sugar, sugar, oats, and salt to a medium bowl and mix till combinedAdd the melted butter and mix until all is combineTop off each apple mix with a tablespoon of the streuselPress topping down over the applesBake at 350 degrees for 17-19 minutesRemove from the oven but allow the cookies to cool in the muffin tin for about 10 minutesUse a dull knife to gently remove the cookies from the tinTransfer the cookies on a wire rack and drizzle with caramel sauce