Thursday, March 22, 2012

Apple Cream Pennies

Apple Cream Pennies

Recipe Source: Mrs. Fields Cookie Book, 1992

2 ½ c. all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 c. dark brown sugar
½ c. white sugar
1 c. salted butter (I used margarine)
2 eggs
2 tsp. vanilla extract

8 oz. cream cheese, softened
¼ c. white sugar
¼ c. apple butter

In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk and set aside. Blend sugars in a large bowl with an electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble sized balls. Place balls on an ungreased cookie sheet, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface.

To prepare filling, blend cream cheese and sugar in a medium bowl with an electric mixer until fluffy. Add apple butter and beat until smooth and thoroughly combined. With a small knife, spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.

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