Ingredients
For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/4 cup ice water
For the Apple Filling:
2 medium apples, peeled and finely diced
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
For Assembly:
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1 egg, beaten (for egg wash)
Coarse sugar (optional, for sprinkling)
Instructions
Preparation: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
Making the Dough: In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Using a pastry cutter or two forks, cut in 1 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup of ice water, mixing until the dough begins to form a cohesive mass. Divide the dough into two equal portions, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to chill. This chilling step helps the dough firm up, making it easier to roll out.
Preparing the Apple Filling: While the dough is chilling, prepare the apple filling. In a medium bowl, combine 2 medium diced apples, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of lemon juice. Mix the ingredients thoroughly, ensuring that the apple pieces are well-coated with the sugar and spices. Set the mixture aside to allow the flavors to meld.
Rolling Out the Dough: After chilling, remove one portion of the dough from the refrigerator. On a lightly floured surface, roll out the dough to approximately 1/8 inch thickness. Use a 3-inch round cookie cutter to cut circles from the rolled dough. Place these dough circles on the prepared baking sheet.
Assembling the Cookies: Spoon about 1 tablespoon of the apple filling onto the center of each dough circle. Roll out the second portion of the dough and cut additional circles using the same 3-inch cookie cutter. Place these circles over the apple filling, and gently press the edges together using a fork to seal them. This will create a small pocket of apple filling encased in dough.
