Separate the yolk from one egg white. Reserve the yolk for the dough and the egg white for decoration.

Combine 200g of softened butter with 100g of sugar in a large bowl.

Add one whole egg, the reserved egg yolk, 1 teaspoon of vanilla extract, and 3 tablespoons of sour cream.

Mix well using a whisk or mixer.

Incorporate 450g of flour and 10g of baking powder into the mixture.

Begin mixing the ingredients using a whisk or spoon.

Once the mixture forms crumbs, knead it into a dough with your hands.

Achieve a soft, non-sticky dough and refrigerate it for 10 minutes.

Halve, peel, and core the apples. Slice each half into thin pieces (2-3mm thick).

Gently toss the apple slices with 1 teaspoon of cinnamon powder.

Retrieve the dough from the refrigerator, press it lightly, and dust with flour.

Roll the dough into a thin sheet, about 3mm thick.

Cut circles from the dough using a cup or glass, adjusting the size to match the apple slices.

Re-roll leftover dough and continue cutting circles until all the dough is used.

Place an apple slice on half of each dough circle.

Fold the dough over the apple to form a crescent shape.

Brush the top with the reserved egg white.

Dip the brushed side in the remaining sugar.

Arrange the cookies, sugared side up, on a baking tray lined with parchment paper.

Bake in a preheated oven at 200°C for 20-25 minutes until lightly browned.

Cool slightly before serving. Enjoy the mini apple pie experience in each cookie.

These Apple Pie Cookies, with their tender texture and rich flavor, are akin to miniature apple pies. Perfect for satisfying your sweet tooth!