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Apple Ginger Oat Tassies

Print Recipe
Servings 12 people

Ingredients
  

  • cookie
  • 1/2 cup butter
  • 3 ounces cream cheese
  • 1/2 cup crushed Narin’s Stem Ginger Oat Grahams
  • 1/2 cup flour
  • filling
  • 6 ounces water
  • 2 Republic of Tea Hot Apple Cider Teabags
  • 1 each Granny Smith Apple, peeled and diced

  • 3 tbsp granulated sugar, divided
  • 1 tsp cornstarch
  • sprinkle of cinnamon

Instructions
 

  • Dough: Cream together butter and cream cheese. Add crushed cookies. Fold in flour and knead into a soft dough. Refrigerate to firm, about 10 minutes. Roll chilled dough balls into 12 equal sized balls. Press balls into an ungreased mini muffin pan. Chill.
  • Filling: Bring water to a boil. Remove from heat. Steep tea bags about 5 minutes to extract the most flavor.
    Remove about 1/4 cup tea from pot. Whisk in cornstarch. Set aside.
    Add apple pieces and sugar to the tea. Bring to a boil, reduce heat and simmer 1 to 2 minutes until apples are soft. Remove from heat. Whisk in cornstarch.
  • Preheat oven to 350 degrees. Add about 1 teaspoon filling to each cookie cup. Sprinkle with cinnamon. Bake for 12 to 15 minutes until filling has set and cookie is firm and lightly browned.