1-First Steps: Preheat and Prep Begin by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper. Measure out all your ingredients to make things smooth start with the salted butter and diced apples. This sets you up for success, just like in our favorite family recipes.

2-Cook the Filling: Melt the 3 tablespoons of salted butter in a medium saucepan over medium-high heat, then add the 2 peeled and diced apples. Cook them until softened, about 3 to 4 minutes, then stir in the 1/2 cup packed light brown sugar and juice of 1/2 lemon. Let it simmer for another 3 to 4 minutes until the apples are soft and the liquid reduces nicely.

3-Thicken and Cool: Mix the 2 tablespoons of apple juice or cider (or water) with 1 tablespoon of cornstarch, add it to the pan, and cook for about 1 minute until it thickens. Take it off the heat and let it cool this step ensures your filling holds together perfectly in the cookies.

4-Shape the Cookies: Roll out one pie dough into a 12-inch round and cut 12 small rounds using a 3-inch cutter; place them on your prepared baking sheet and re-roll scraps for 2 more. For the second dough, roll it out the same way, cut it into 1/2-inch-wide strips, and then into 3 1/2 to 4-inch pieces you’ll need about 56 pieces.

5-Assemble and Bake: Add 1 tablespoon of the cooled apple filling to each dough round on the baking sheet. Top with 2 parallel dough strips and 2 perpendicular ones to make a lattice pattern, trim the edges, and seal with a fork. Bake for 18 to 20 minutes until golden, then let them cool on a rack.

6-Finish with Glaze: For the glaze, whisk together 1/2 cup powdered sugar, 2 to 3 teaspoons heavy cream, and 1/8 teaspoon ground cardamom if you like, then drizzle it over the cooled cookies. This adds a sweet touch that ties everything together.