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Steps
1
Heat oven to 350°F. In small bowl, stir apple pie filling and apple pie spice until well blended.
2
In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle work surface with additional flour; coat all sides of dough with flour. With rolling pin, roll dough to 1/8-inch thickness, adding flour as needed to prevent sticking. With floured 3-inch round cutter, cut out 16 dough rounds, rerolling scraps as needed. Spoon about 1 tablespoon apple filling onto center of 8 dough rounds; top with remaining 8 dough rounds. Press edges with fork to seal. Place 2 inches apart on ungreased cookie sheets. Sprinkle with cinnamon-sugar.
3
Bake 15 to 17 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
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Substitute cherry, peach, blueberry or raspberry pie filling for the apple pie filling.
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