Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4
cup quick-cooking oats
1/4
cup toasted, finely chopped pecans
1/2
teaspoon ground cinnamon
1
cup apple pie filling, finely chopped (from 21-oz can)
1
tablespoon cold butter
2
tablespoons quick-cooking oats
2
tablespoons firmly packed brown sugar
1
tablespoon toasted, finely chopped pecans
1/2
cup powdered sugar
1
to 2 teaspoons milk
Preparation
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
In large bowl, break up cookie dough. Add 3/4 cup oatmeal, 1/4 cup pecans and the cinnamon; mix with wooden spoon or hands until well blended. Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart onto cookie sheets. With back of round teaspoon or thumb, make 1-inch indentation in center of each ball.
Spoon generous 1 teaspoon apple pie filling into each dough indentation.
In small bowl, mix Streusel Topping ingredients with fork or pastry blender until crumbly. Sprinkle about 1/2 teaspoon onto apple pie filling on each cookie, pressing in slightly.
Bake 14 to 16 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In small bowl, stir Drizzle ingredients until smooth, if necessary, adding 1/2 teaspoon milk at a time until thin enough to drizzle. Drizzle over cookies. Let stand about 15 minutes or until set.
