PERFECT BROWNIE CUTTER RECIPES

Steps:

• Preheat the oven to 375 degrees F. 
• In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple. 
• With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out. 
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling. 
• Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets. 
• Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter. 
• Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time. 
• Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!
• Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. 
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. 

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Divide the dough in half, wrap each piece in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours. 
• Preheat the oven to 350 degrees F. 
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate on a baking sheet for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.