- 1 ¼ c all purpose flour, (have extra for rolling out crust)
- ½ tsp salt
- 1 tbsp white sugar
- 1 stick, 8 tbsp, butter, very cold, cut into small cubes
- ¼ c ice water, more if necessary
- 1 medium sized apple, of your choice, peeled, sliced thinly (use a peeler), and chopped into small pieces
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- ¼ tsp all purpose flour
- 1 egg, scrambled
- 1 tbsp white sugar
- ½ tsp dark brown sugar
In a large bowl, whisk together flour, salt, and sugar. Add the butter and use a fork or pastry cutter to work the butter into the dry mix until the butter is pea sized. Add water and use a rubber spatula to combine. Using your hands, knead the crust in the bowl until it comes together and forms a ball, add more water if necessary. Wrap the crust in plastic wrap and refrigerate for at least 30 minutes.
Once the crust is chilled, lightly flour the counter. Using a rolling pin, roll out the crust to about 1/8 inch thick. Prepare a sheet pan with parchment paper. Use a 2-¼ inch cookie cutter and cut out as many rounds as you can from the crust. Make sure there is an even number because you need 2 per cookie. Transfer the cut outs to the sheet pan. Re-knead and roll the scraps if necessary.
Preheat the oven to 350oF.
To make the filling, combine the apple, nutmeg, cinnamon, and flour into a small bowl. Put a tsp or more of filling onto each cookie bottom. Then carefully put the second crust on top and press or pinch the edges to seal. If you want the cookies to look identical, re-cut the cookies using the 2¼-inch cookie cutter. Use a fork to press and seal the edges and also add a crust-like edge. Using the tip of a sharp knife, cut 4 slits on top.
At this time, you can pop these in the fridge or freezer until you need them. Bake them directly from the fridge or freezer, but add 2- 3 minutes to your cook time.
To top the cookies, combine the white and brown sugar in a bowl. Brush the egg onto each cookie and sprinkle the sugar mixture on top. Pop them into your preheated oven and bake for 15 minutes. (Check at 10 minutes because some ovens are stronger than others.) They are ready when the top is light golden brown.
Transfer cookies on cooling rack & serve at room temperature.