-
1
Preheat oven to 350 degrees F. Grease/spray one (24-count) mini muffin pan well.
-
2
Cut cookie dough into 1/4-inch slices and roll each slice into a ball. Place each ball in a muffin cup, gently pressing it in. Bake 15-20 minutes or until cookies are slightly golden.
-
3
Remove cookies from the oven and while still hot... Place a tablespoon of sugar into a small bowl. Dip the end of a wooden spoon handle into the sugar and press it into the center of the hot cookie cups to make an inch-wide indention in the cookies (this is where you'll put your filling). Cool cookies completely.
-
4
Meanwhile, in a small saucepan over medium heat, melt butter. Add apples, remaining sugar and cinnamon. Cook until apples are softened but still slightly crisp, stirring occasionally. Remove from heat and let cool.
-
5
In a mixing bowl of a stand mixer, add cream cheese, powdered sugar, 3 tablespoons milk and vanilla. Mix until smooth. You may need to add a little more powdered sugar and/or milk in order to reach a nice consistency - I like mine fairly thick, but you can thin it out, if you prefer.
-
6
To assemble, place a dollop (about 1-2 teaspoons) of the cream cheese mixture into the bottom of each cookie tart. Top with a dollop (again about 1-2 teaspoons) of the apple mixture. Just before serving, drizzle a little caramel or butterscotch sauce over each tart.
-
7
* Cook's note: these don't keep well past 24 hours because the cookie crust loses it's crispness. Refrigerate any leftovers. Enjoy!
