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1
Mix ricotta and butter until smooth.
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2
Slowly add in flour until dough forms and you can handle it without it being sticky. If you don't have a mixer you will be doing a lot of kneading with your hands. Add in a bit of flour if necessary.
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3
Place dough in fridge and let chill for 30 mins to 1 hour.
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4
While dough is chilling, prep the apples. Peel, core and slice. Each slice should be about 1/2 inch thick. Place in a dish and set aside.
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5
When dough is chilled, separate into 4 equal parts. Form each part into a ball. Sprinkle flour on your surface and roll one piece out (keep the others chilling in the fridge so they are easier to handle).
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6
Roll dough as thin as you can, sprinkling liberally with flour on both sides as you go to prevent sticking.
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7
Once your dough is rolled out nicely, take a 3 inch round cookie cutter (or a the top of a cup, an empty jam jar works well) and cut as many circles as you can. Roll scrap dough out and make more circles.
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8
On the edge of each circle, place one apple slice. The apple should be facing in, so the round side of the apple faces the outside of the circle. The apple should cover one half of the circle. Fold the remaining dough over the apple so you have a little pie-lette. Place each pie/cookie on a lightly greased baking tray. Repeat with each part of dough. You should have about 3 trays of cookies by the end.
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9
Cook for 15-20 minutes at 375, until the dough is lightly brown and lightly puffed.
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10
Place cookies on a plate to cool. Once cool, sprinkle generously with powdered sugar and a pinch of cinnamon. This is essential as it is the only 'sugar' in the recipe and truly makes it a 'cookie'.
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11
Enjoy. You won't be able to eat just one.
