Apple π Cookies

March 14 (3/14), or more commonly known in nerdy circles as “Pi Day”, is an occasion to bake and, shortly thereafter, devour all types of pie in honor of the mathematical entity disguised as a Greek letter, π=3.14159265359…. To be honest, I rarely partake in the preparation for this time old tradition, opting instead to volunteer my expertise as a taste tester. However, this year I was persuaded to join in on the baking fun by one of my friends whose dedication to Pi day is going 3 years strong. In the past, she has celebrated the mathematical extravaganza by making Pi shaped chocolates and I can say from personal experience, she does an excellent job! This time around we were inspired by an Apple Pie Cookie recipe on OH, Bite It! With the discovery of a π shaped cookie cutter, we set to work transforming this recipe for the occasion!

Check out our recipe below! We have changed little from the original on OH, Bite It! but I am posting it here to spread the mathematical excitement! 🙂

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Ingredients (makes 6 π-shaped cookies)

  • 1 box frozen Pillsbury pie crust (2 sheets per box)
  • 1 can apple pie filling
  • 1 c caramel sauce
  • 1 egg
  • 2 Tbsp cinnamon
  • 2 Tbsp brown sugar
  • 1 tsp nutmeg
  • flour for sprinkling

Directions

  1. Preheat the oven to 350°F
  2. Lay out a sheet of pie crust, sprinkle it with some flour and slightly roll it out to increase its surface area.
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  4. Pour caramel sauce onto the crust, just enough to evenly spread it around creating a thin layer of caramel.
  5. Coarsely chop the apple pie filling into small pieces.
  6. Top the caramel layer with a layer of the chopped apple pie filling, making sure not to add too much pie filling.
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  8. Roll out the second sheet of pie crust to the same size as the first sheet, and slice it into strips
  9. Create a lattice crust (like on a pie) for the top of the pie filling. Lightly spread some of the egg wash over the lattice crust. Sprinkle cinnamon, sugar, and nutmeg.
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  11. Dip the cookie cutter into some egg wash and cut out your pie cookies.
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  13. Place the cookies onto a baking sheet and bake for approximately 20-25 minutes, until they’re golden and firm.
  14. Let cool, top with some vanilla ice cream, and enjoy! 😀

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But wait, what’s better than π? -π! We were able to make a whole cake worth of apple pie with all the negative space between the cookies! Om nom nom…
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Oreo Cookies

Oreos are my favorite type of cookies (not counting the classic chocolate chip, of course). I discovered this homemade Oreo recipe about 4 years ago and it’s been one of my most requested deserts ever since! In times of extremely stress, instead of studying, I often find myself in the kitchen cooking up a storm. One winter finals season, I made nearly 100 of these delicious delicacies as stress relief presents for friends. I’m happy to say that I wasn’t procrastinating when I made Oreo cookies today. What better way to celebrate the winter solstice than with some of these babies! Over the years I’ve made a few adaptations to the recipe and have finally settled on something I’m happy with. This recipe uses vanilla extract for the frosting, but I have tried it with peppermint extract for an even more festive treat. Add in a cup of milk and you’ve got yourself a fixing for some blissful tastebuds.
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Ingredients (makes ~18 cookie sandwiches)

Chocolate Wafers

  • 1 1/4 c all-purpose flour
  • 
1/2 c unsweetened Dutch process cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 c sugar
  • 1/2 c and 2 Tbsp room-temperature, unsalted butter
  • 1 large egg

Filling

  • 1/4 c room-temperature, unsalted butter
  • 1/4 vegetable shortening
  • 2 c sifted confectioners’ sugar
  • 2 tsp vanilla extract (or whatever flavored filling you’re feeling like)

Directions

  1. Preheat to oven to 375°F.
  2. Mix the flour, cocoa, baking soda, baking powder, salt, and sugar.
  3. Beat in the butter and egg. Continue mixing until dough becomes a solid mass.
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  5. Place rounded tablespoons of dough onto parchment paper-lined baking sheets. Slightly flatten the dough.
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  7. Bake for 9 minutes. Set on a rack to cool.
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  9. To make the cream filling, mix the butter and shortening at low speed.
  10. Gradually beat in the sugar and extract. Mix on high speed for about 2-3 minutes until filling is light and fluffy.
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  12. Using a knife, spread the cream evenly on one chocolate wafer. Place another cookie, equal in size, on top of the cream. Continue this process until all the cookies have been paired. (Sometimes you get luckily and there will be a lone chocolate wafer with no pair which means you get an extra treat!)
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  14. Pour a glass of milk and enjoy!