This day I made these scrumptious cookies, the sugar free cinnamon twist and pastel cups. So it was a flour explosion with a dash of sweetness.
apple pie cookies at smitten kitchen (awesome, as you know) and decided to make it. Then I couldn't find granny smith apples at the fruit store next to my house, and, well, I won´t make these with any other apples. Then I remembered: I have lots and lots of delicious organic strawberries at home, plus milk chocolate sprinkles. That is a combination that can never go wrong.
Before anything else, I have to ask you to chill your dough. I mean literally. This dough is like a gazillion % butter and it is.not.good to work with when warm. Chill your dough. While that went on I cleaned the mess you see in the first picture. Perfect amount of time.
Makes you wonder if I don´t have a chocolate addiction, right? Yes, I do.
Strawberry pie cookies
Adapted from Smitten Kitchen
Yield: 25 cookies
2 1/2 cups (313 grams) all-purpose flour, plus more for dusting surfaces
2 tablespoons (25 grams) granulated sugar
1 teaspoon (4 grams) table salt
2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
1/2 cup (118 ml) water, very cold
170g (6 ounces) strawberries, sliced
25 teaspoons chocolate sprinkles
Cocoa powder to dip strawberries in
1 large egg
A couple baking sheets covered with parchment paper
Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
One round cookie cutter - medium.
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I did.) Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Meanwhile, get everything else together: Line up three small dishes. In the first one, place some cocoa powder. In the second one, whisk an egg with one teaspoon of water until smooth. In the third one, place some water.
On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Lift and rotate your dough as you roll it, to ensure that it rolls out evenly and so you can be sure it’s not sticking in any place. Use the cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough
Prepare your strawberries: Wash and slice them. Place them over a paper towel so it absorbs some of the moisture.
Preheat oven to 350 degrees.
And now, assemble away! Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Take your first strawberry slice, toss it in the cocoa powder. Place it on the damp side of the bottom disk. Place the chocolate on top of the strawberry. Place a second disc of dough on top; I found it easiest to seal it by picking the whole thing up (this is when you’ll be glad that your dough is cold and semi-firm; if it’s soft and getting sticky, chill it until it’s easy to pick up) and press the tops and bottoms around the apple with your fingers. Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash. Replace on baking sheet and chill while you prepare the others.
Bake your apple pie cookies for 25 minutes, or until puffed and bronzed and very pie-like. Transfer to a cooling rack to cool.
Serving: 7 points
Serving size: 2 cookies