My great grandma brought her delicious apple puddeny-pie recipe from Ireland. From that recipe, my grandma and I created this delicious apple bar cookies. Some months ago, over the holiday season, time was running short and I needed a little sweet treat to go along with the meal for a family gathering. With my grandma's wonderful apple recipe in mind, I created these apple pecan pinwheels. So thankful, they were a huge hit and we are hoping you'll enjoy them too!!
Notes from the Test Kitchen:
These are kind of like a cookie version of apple pie. Starting with a store-bought dough, that you jazz up with cinnamon, makes them a snap to create. The apple pecan filling is delicious. I could have eaten it with a spoon. Serve warm, with a small scoop of ice cream and some caramel drizzled on top ... oh my. Delicious!
roll (16.5-oz), refrigerated sugar cookie dough
unsalted butter or margarine
packed brown sugar
apple pie spice
apples, peeled, cored and finely chopped,(gala or granny smith)
In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough and using hands, work cinnamon into cookie dough for 1 minute or until blended. Reshape cinnamon flavored cookie dough into a cylinder form; cover in plastic wrap and chill in freezer for 15 minutes to chill quickly.
Meanwhile, prepare filling. Melt butter in a large non-stick skillet over medium heat. Stir brown sugar, apple pie spice, chopped apples and chopped pecans into melted butter, cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies. Place slices onto prepared baking sheet pans at least 2-inches apart. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping and milk together for 1 minute, or until blended and creamy.
Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.