- Mom’s Apple Pie Dip Mix
- 8 oz. cream cheese
- 2 eggs
- 1 pkg. refrigerated pie crust
- 1 tsp. flour
- 1/4 cup sugar, to sweeten crust
- 3/4 cup confectioner’s sugar
- 1 tsp. ground cinnamon
- 1 tsp vanilla extract
- 1 1/2 Tbsp. milk
Blend together Mom’s Apple Pie Dip Mix, cream cheese and 1 egg until combined. Let mixture chill for 1 hour. Pre heat oven to 350°. Roll out 1 sheet of pie crust. Flour a round cookie cutter or drinking glass and cut out circles for cookie base. Places circles on a parchment lined baking sheet. Place about 1 Tbsp. of the Mom’s Apple Pie Dip mixture in the center of the circles. Roll out your second pie crust and cut 1/2 inch wide or smaller strips. Weave the pie crust strips together over the Mom’s Apple Pie Dip Mixture to create a lattice top on your cookies. Make an egg was using egg whites and brush it over the top of your cookies. Sprinkle sugar over the lattice tops to sweeten crust. Bake for 15-20 minutes until crust is golden brown. Allow cookies to cool before adding optional glaze.
Combine confectioner’s sugar, cinnamon, vanilla extract and milk. If glaze is too thick you may add more milk to thin. Once combine drizzle over the top of your cookies and allow to set.
*adding the glaze is optional to give your cookies an extra hint of sweetness.