Apple Pie-Stuffed Cookies

Directions

1. In a food processor, pulse apple pie filling until apple chunks are pea-sized. Spoon 18 tightly-mounded tablespoonfuls onto a parchment-lined sheet pan. Freeze at least 1 hour or until firm.
2. Meanwhile, preheat the oven to 350°. In a large mixing bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated sugar and brown sugar on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add egg, egg yolk and vanilla extract; beat until evenly combined, scraping down the sides as needed, until a smooth batter forms.
4. With the mixer on its lowest setting, gradually add dry ingredients until combined and no dry patches of flour remain.
5. In a shallow bowl, combine sugar and cinnamon; set aside.
6. Scoop cookies by about 2 tablespoonfuls; flatten into round discs. Place one mound of frozen apple pie filling in the center of the disc; bring the edges of the dough up to seal the filling inside the cookie dough. Shape into a ball. Roll in the cinnamon sugar mixture to coat the entire ball.
7. Arrange cookie dough balls on a parchment-lined baking sheet spaced 3 in. apart. Bake 10-12 minutes or until lightly golden on the edges and tops appear set. Let cool 10 minutes on the pan; remove to a wire rack to cool completely.