Since I had so much apples and cookie dough left over, I just throw some cookie dough onto the bottom of the pan, place the apples on top and rolled out the rest of the dough. With a leaf cookie cutter from Wiltons, I was able to make these 3 leaf cut outs and place them on top of my apple tart. Also, being that I ran out of vanilla extract, I just used rum instead. This is just something that’s warm, easy and simple to make on a nice cold day.
Sugar Cookie Recipe:
1 cup butter, softened
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
1. Beat butter for 30 seconds, add sugar, baking powder, and salt.
2. Beat in egg and vanilla
3. Beat in as much flour as you can with a mixer.
4. Divide dough in half, refrigerate for an hour or 2, wrapped in plastic.
5. Preheat oven to 375 degrees
6. Roll out dough onto a well floured surface, and use any cookie cutter to cut out the shapes desired.
7. Bake for about 10 to 15 minutes or until golden brown. Bake for about 20 to 25 minutes when using the dough as topping and crust for your pie. Let cool and Enjoy!
*This cookie dough recipe is different then my other sugar cookie recipes, this one requires more butter and the out come is more fluffy, soft and cake like. Rather then crispy and hard.
2 Granny Smith Apples- peeled, cored, and diced/chopped small
1/4 cup Sugar
1 tbsp Cinnamon
1 tsp Nutmeg
1 tbsp Rum (dark or light)
1. Peel, core, and dice the apples into small pieces. Place medium saucepan over low heat and place apples, sugar, cinnamon, nutmeg, and rum into the pot. Stir all ingredients together for about 1 to 2 mintues until well coated, then cover and let cook for about 8 mintues or to your liking.
2. Once done to your taste and texture, remove from heat and let completely cool.