Apple Pie Cookies

Make your pie dough: Whisk together flour, sugar, and salt in a large bowl. Use a pastry blender, two forks, or your fingertips to work the butter into the flour until the largest pieces are the size of small peas.

Gently stir in the ice water with a rubber spatula until a craggy mass forms. Knead it just two or three times to form a ball. Divide dough in half, wrap each half in plastic wrap, and flatten into discs. Chill in fridge for at least an hour or up to two days.

Line up six small dishes for your assembly line. In the first, pour some water. Leave the second empty for your apples. In the third, mix the sugar, cinnamon, nutmeg, and any other spices you like. In the fourth, place a little bit of flour for dusting. In the fifth, whisk an egg with a teaspoon of water. In the last, add some sugar for decorating.

On a well-floured counter, roll out your pie dough to a little shy of 1/8-inch thick. Use the larger cookie cutter to cut as many rounds as possible, transferring them to parchment-lined baking sheets and keeping them chilled.

Peel your apples and cut thin slices from each side, stopping when you hit the core. Use the smaller cookie cutter to cut the apple slices into discs. Place them in a bowl with a bit of lemon juice to prevent browning.

Preheat oven to 350°F. Assemble the cookies by dampening one side of the dough disc with water, tossing an apple disc in the cinnamon sugar mix, and placing it on the damp side of the dough.

Place a second dough disc on top, seal the edges by pressing with your fingers, cut decorative slits, crimp edges with a fork, brush with egg wash, and sprinkle with sugar.

Bake cookies for 25 minutes or until puffed and bronzed. Let cool on a rack before serving.