Holiday Gift Ideas: Fruit Pie Cookies

I made these last year.  These cookies are so pretty they make a great addition to any holiday cookie platter or box.

The recipe is for apple filling, but I then did another batch using strawberry, blueberry and apple fillings. I made 3 dozen, 12 of each flavor.  Strawberry, Blueberry and Apple.  It took 1 cup of fruit for each dozen.  The only changes I made was to use a splash of lemon juice in the blueberries and strawberries, instead of cinnamon and nutmeg.

From Oct 2010 (click over for more pictures).

I’m going to declare this recipe a success.  These are really good, not too sweet thanks to the butter cookie base.  I made a half batch, my usual technique when working on a recipe.  I wish I’d made a whole batch.  Partly because they are really good, but also because they are time consuming to mix.

I’ve had the idea in my head for a while and it just took some time for the whole thing to kind of come together.  It’s part butter cookie, part apple pie, part apple crisp – I hope you enjoy it as much as I enjoyed making it.

Apple Pie Cookies

Butter Cookie Base:

  • 1 cup + 2 tbsp butter, softened
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 cups flour

Apple Pie Filling:

  • 2 Golden or Granny Smith, or other firm, apples – cored and chopped into small pieces
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tablespoon flour
  • 2 tablespoons water (as needed)

Crumble Topping:

  • 2 tbsp butter, soften
  • 1/4 cup flour
  • 1/4 cup rolled oats (not instant)

Bowl, saucepan, min-muffin pan, wax paper

In bowl, cream together butter and sugar, add cinnamon and vanilla, mix well. Add flour, blend until well mixed, but do not over beat. Spread onto wax paper and roll into a long tube, about 1-1/2” in diameter. Refrigerate for 30 minutes, until chilled and firm.

Meanwhile, in saucepan, melt butter and add apples and simmer on medium to medium-low. Mix together brown sugar and spices, add to simmering apples, mix in well. When apples are softened, sprinkle flour over them, mix in, add water as necessary to create a thick syrup. Let simmer on low until you are ready to use.

In bowl, cut together butter, flour and oats until fine crumbles.

To assemble: spray muffin pan with oil, remove dough from refrigerator, cut twelve 1/4-inch slices from the dough, then replace remainder back into the refrigerator. Press each disk into the muffin pan, making a little bowl. Add apple mixture and top with crumbles. Bake for 15 minutes at 350 degrees. Let cool slightly before removing from the pan. They should slip out pretty easily – I used a knife to help slip them out. Makes 36 cookies.

You’ll have to let the pan cool just a bit before you assemble the next batch, as the butter cookies melt pretty quickly.

Chicken and Rice Wraps

This recipe takes advantage of what’s available from the garden these days.  Substitute raspberries, peaches or plums if you like.

Chicken and Rice Wraps

  • 2 chicken breasts, cooked and cubed
  • 1 cup baby spinach leaves
  • 1 cup sliced strawberries
  • 1/2 cup chopped pecans
  • 1 cup cooked brown or wild rice
  • 4 large tortillas (flavored ok)

Dressing:

  • 1/4 cup Raspberry Dressing
  • 2 tbsp mayonnaise
  • 2 tsp red wine vinegar
  • Fresh mint

Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.

Tes’ Strawberry Chicken with Black Pepper Sauce

A crazy schedule is going to keep me from blogging too much the rest of the month. Actually what it is really going to do is leave me little time for cooking.  No cooking, not much to blog about.  But I won’t leave you hanging.  I think to start things off I’m going to post of few links to some great recipes from other blogs I hang out at.

To start things off,  let’s go with Tes’ AWARD WINNING Strawberry Chicken recipe.  And if you aren’t reading Tes’ blog, you’re missing out.  She’s always got something interesting cooking and the trips she and her family frequently take and she documents will take you on an exotic adventure.

Here’s Tes:

It’s the first time I cooked savory strawberry sauce, it was challenging and exciting. The sauce turned out to be so amazing. It was flavorful and fresh. The sauce reduced to a thick and creamy liquid perfectly coated our simple pan grilled chicken.

Chicken with Strawberry and Black Pepper sauce

Ingredients: (2 servings)

For chicken:

  1. 2 chicken fillets
  2. 1 tbsp oil
  3. A pinch of salt and pepper

For sauce:

  • 2 cup fresh strawberry
  • 3 cloves garlic- finely minced
  • 2 tsp black pepper powder
  • 1 tbsp Worcestershire sauce
  • 1 cup chicken stock
  • 3/4 tsp salt
  • 1 tsp sugar
  • 2 tbsp butter
  • Chopped parsley for garnishing

Method:  (for complete recipe, head on over to her recipe page)

I’ll post a few more of Tes’ recipes over the month.  Until then, check her out.

Fruit Pie Cookie Update

I made 3 dozen of the fruit cookies tonight.  Twelve of each flavor.  Strawberry, Blueberry and Apple.  I’d have pictures but with the crumble topping they all kind of look alike.  It took 1 cup of fruit for each dozen.  The only changes I made were to the fruit, instead of cinnamon and nutmeg, I used a splash of lemon juice in the blueberries and strawberries.  Cooking time was 20 minutes tonight – not sure why.

I’m thinking the strawberry were my favorite.

 

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Something Sweet

A sweet little treat with no guilt:

Mixed Berry Smoothies

  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1 banana
  • 1/2 cup ea:  blueberries and raspberries, frozen
  • 4-6 whole strawberries, frozen
  • opt: 1 tbsp ground flax and 1 scoop whey powder

blender

Add all ingredients to the blender and blend well.  This makes 2 thick smoothies.  For more of a milkshake consistency, add 6 ice cubes and blend well.