Streusel Apple Pie Cookies
Ready In: 1 hr
Serves: 15
Yields: 45 cookies
Ingredients
- 1 cup shortening
- 1⁄2 cup brown sugar
- 3⁄4 cup powdered sugar
- 2 teaspoons vanilla
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄2 teaspoon cinnamon
- 1 egg, large
- 2 egg yolks
- 1 tablespoon baking powder
- 2 1⁄4 cups all-purpose flour
- 3 medium apples, peeled cored and diced
- 1 1⁄2 cups rolled oats
- 2 teaspoons granulated sugar
- 2 teaspoons brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon pumpkin pie spice
- 4 1⁄2 tablespoons melted butter
- 1⁄2 cup jarred caramel ice cream topping
Directions
- Line 2 baking sheets with parchment paper or lightly coat with baking spray.
- In a large bowl use an electric mixer to cream together shortening, both sugars, vanilla, salt and spices scraping bowl with silicon spatula.
- Beat in egg and yolks, scraping bowl as needed.
- Beat in baking powder, and flour again scraping the bowl as needed.
- Mix in the apples and refrigerate for 30 minutes.
- While dough is chilling pre heat oven to 375 degrees.
- Meanwhile, make streusel topping. In a food precessor combine oats, both sugars, and spices. Pulse 2 or 3 times, enough to just chop the oats.
- Drizzle in the melted butterthen pulse 1 or 2 more times to just mix. Set aside.
- Drop 1 TBSP balls of chilled dough on prepared cookie sheets leaving about 2 inches in between each.
- Use fingers to slightly flatten each cookie; they will be sticky.
- Carefeully sprinkle with streusel mixture, bake for 13 to 15 minutes use a spatula to transfer cookies to a wire rack to cool.
- Be sure to let baking sheet cool in between batches.
- If desired just before serving drizzle each cookie with caramel sauce.
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