Apple Pecan Stuffed Cookies

It’s a toss up! The filling and the cookie are both a star in this recipe. Lightly sweet cookies similar to traditional chocolate chip cookies but without the chips and nuts. The small bit of filling is a perfect apple pie taste. These are a great Valentine treat … especially if a heart shape cookie cutter is used.

Enjoy!

Recipe

Makes 1 1/2 dozen 2 1/2 inch cookies.
Bake in a 350 degree F preheated oven for about 15 minutes or until golden brown.

For Cookie:

1/2 Cup shortening
1/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
1 Teaspoon vanilla (your best vanilla)
1 1/2 Cups all purpose flour (more will be needed for rolling dough)
3/4 Teaspoon salt
1/2 Teaspoon baking soda

Cream together the shortening and sugars until fluffy. Add the egg and vanilla.

Measure the flour, salt and soda and whisk together.

Add the dry ingredients to the creamed ingredients until just mixed and pulls together.

Form a ball and wrap tightly in plastic  wrap or waxed paper. Refrigerate while making filling.

For Filling:

1 1/2 Cup diced green apples that have been peeled and cored
1/4 Cup diced pecans
1/3 Cup granulated sugar
1/2 Tablespoon butter
Pinch of salt
Pinch of cinnamon (optional)
1/2 Teaspoon corn starch if needed to thicken

Place apples into a small saucepan with the sugar over medium low heat. Stir frequently. Mixture will begin to cook up and apples will become tender. Test with fork for doneness. This may take 15-20 minutes or more if you like you apples cooked well. Do keep in mind the apples will turn to applesauce if you cook too long.

Add corn starch if needed to thicken. Apples should not be soupy.

Add nuts, butter, salt, cinnamon and stir. Set aside to cool.

Putting it together:

Flour your rolling surface. Work with half the dough at a time. Keep the other half refrigerated.

Roll out dough until it is pie dough thick (about 1/8 inch).

Cut with a 2 to 2 1/2 inch cookie cutter that has been dipped into flour.

Place a heaping teaspoon of cooled filling on half of the cut outs. Cover each with an additional cut out and lightly press the edges together. (I like to do this right on top of the cookie sheet so the cookies don’t have to be moved before baking. Additionally, I use parchment paper to cover the cookie sheet.) The top may split open if you press too hard. If this happens gently press the opening together with your fingers. Place the cookies about an inch and a half apart on the cookie sheet. And bake.