An ice storm came in over night and by Saturday morning there was ice everywhere. The entire yard, trees and cars were covered in at least 2 inches of ice.
Because of the ice you could hear the sound of falling tree limbs around the neighborhood. The lights would flicker now and again and we knew it was only a mater of time before a tree limb would fall and the power would go out.
Wouldn’t you know it we were right. By mid day the power was out and wouldn’t come back on for a few hours. Despite the power outage we stayed pretty warm and lit some candles so we could see.
Since there was no power, I couldn’t bake any cookies on Saturday. It was now four days to Christmas and I was beginning to feel like my 12 day of Christmas cookies was too big a challenge. Not just in the baking but in the storing. After all I now had 4 dozen cookies of each of the 5 cookies I had made this totals somewhere about 240 cookies, give or take. I was starting to run out of room in the refrigerator where I was storing the cookies in an air tight container.
Despite the power outage and limited space in the fridge I thought, what the hey, let’s make just one more batch of cookies. This would mean I would have six cookies, at least I would have made it through half of my challenge.
So on the 9th day of Christmas I baked Apple Pie cookies. These cookies, like the pumpkin cookies, were made using a cake mix.
From the beginning I had planned to make some kind of cookie that used my apple pie filling. My hubby had wanted an apple pie, but I was on a cookie challenge, so I thought this would be the best of both.
First I started by making my apple pie filling, using about four apples, a tablespoon of butter, 1/4 cup of Splenda and 1/2 teaspoon of Cinnamon (see recipe here).
I was slightly afraid that the apple pie filling alone would not be enough to create the cookie dough consistency I needed for the cookies. So I kind of used the instructions for the Hershey Holiday cookies , then I mixed in the apple filling.
- 1 boxed cake mix ( I used a sugar free cake mix)
- 1/4 cup water
- 1/4 cup oil
- 1 tablespoon pumpkin pie spice
- Apple Pie Filling
- Preheat the oven to 350 degrees.
- Prepare apple pie filling and set aside.
- Mix the cake mix, spice, egg, water and oil in blender.
- Fold in the apple pie filling.
- Scoop dough in 1/2 tablespoon scoops and roll into ball.
- Press cookie ball into colored sugar, then place on cookie sheet.
- Bake for 10-13 minutes.
- Then let cookies cool.
- You could use a spice cake mix, but since I used the sugar free cake mix I just added the tablespoon of pumpkin pie spice to it.
Even though I added the pumpkin pie spice to create more of a spice cake flavor, the cookies tasted more like a sugar cookie. Although you could taste the apples a bit, I felt I should have used more apples, so that there was an apple in ever bite.
Since the cookies didn’t have that spice apple flavor I was going for I thought I’d go ahead and enhance the flavor by topping the cookies with a brown sugar frosting. I found a wonderful brown sugar frosting recipe on the Cupcake Project blog. I halved the recipe since I didn’t need that much and I used Splenda brown sugar blend to cut down on some of the sugar.
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 2 tablespoons water
- 1 cup sifted confectioners' sugar
- In a saucepan, melt butter.
- Add the brown sugar.
- Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.
- Add the milk and return to a boil, stirring constantly.
- Remove from heat and cool to lukewarm.
- Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
- Beat until thick enough to spread. If too thick, add a little hot water.
- The original recipe called for milk, however I opted to use water. Using water ensures the frosting won't spoil as quickly.