I have always loved tropical flavors combined with the delicious burn of habanero peppers. I developed this recipe for a sweet and flavorful mango habanero jam with a soft but noticeable final spice after some trial. Keep the items cool and hidden.
| Prep Time: | 30 mins |
| Cook Time: | 23 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup butter
- 6 ounces cream cheese, softened
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 5 teaspoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 (15.25 ounce) can apple pie filling, or as needed
- 2 tablespoons sugar, or to taste
- 1 teaspoon ground cinnamon, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, cream cheese, and vanilla extract together in a large bowl until smooth. Add flour, 5 teaspoons sugar, baking powder, and 1 teaspoon cinnamon; mix until dough comes together.
- Roll dough into a 1/4-inch thick round on a floured work surface. Cut out 48 circles with a cookie cutter.
- Top 24 dough circles with a teaspoon of apple pie filling. Cover with remaining 24 dough circles. Crimp edges with a fork to seal. Arrange cookies on lined baking sheets.
- Bake in the preheated oven until cookies are golden brown, 23 to 29 minutes. Cool for 5 minutes.
- Mix 2 tablespoons sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll warm cookies in sugar and cinnamon mixture until coated. Transfer to a wire rack to cool, about 10 minutes.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 124 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious! This was my first time rolling dough and also using pie filling. I kept having more filling left over so kept making batches until I just had to accept I wasn’t going to come out even. I even tried making deeper pies using a cupcake tray which held more filling (worked out great, just cut the bottom circle half bigger than the top crust). No one was unhappy with how many batches I made! Like someone else said, I used a glass to cut out the dough, about 2 inch diameter was good. And also cut the apples up a bit. I sprinkled the whole thing with cinnamon sugar instead of rolling, you could do it before baking so it sticks better. The crimping wasn’t sticking the halves together as well as I hoped, but everything stayed together fine after baking. I didn’t think I was much of an apple pie fan, but these made me realize otherwise.
Absolutely outstanding
I did this with Gluten Free flour. it was still easily worked and very tasty! will definitely make this again
I made these using the recipe for apples also by dropping the cinnamon used cherry pie filling both were good. The only trouble was the cookie was a little soggy may try baking a little longer next time.
Delicious! I used only two teaspoons vanilla, as two tablespoons seemed wrong. A wine glass two inches across made 24 cookies. I cut the apple slices in half to fit the cookie, easily cut with a spoon right in the can and then placed on the cookie bottom. Next time I will try making fresh apple filling.
They are okay. if i tried it again I would roll the dough thinner. I didn’t get 24 but i used 3″ cutter since it dosen’t say what size and cut up pie filling a little to make it fit better.
I lov this recipe and i did the same size cutter as the reviews say. I also had left over pie filling so I put I the left overs on the top of the cookies
These are amazingly good. Huge hit at an event last week. I made a double batch and was glad I did!!! I used a 2 1/4″ cutter and it worked well, could make them a tiny bit bigger, but not much. The beauty of these is that they are just right at a small size, very rich and a great balance of cookie and pastry dough.
1.5.17 Cookies in the oven, started to put things away, and then I realized I forgot to add the baking power…YIKES! Well, I guess that it didn’t matter because they were simply delicious anyway. The cookie dough is very easy to work with, and since the recipe author doesn’t tell you how big they should be, I used a 2-1/4” cutter. The cookie dough is tender, flavorful, and the apple filling will make you think you’re eating a piece of apple pie. I don’t bake often, but I’d definitely make these again. Thanks for sharing your recipe.