For the crust.

1. Preheat the oven to 375 F. In a large bowl, whisk together the flour, tea, and salt. Cut the butter and shortening into the flour mixture until it resembles a coarse meal. Add the cold water and stir with a fork. Once the dough begins coming together, switch to your hands and gently work the dough into a ball.
2. Transfer dough to a lightly floured surface. Roll dough out to a 1/8” thickness. Using a biscuit cutter, cut out as many circles as you can. Place each round of dough onto a baking sheet lined with parchment paper. Collect the dough scraps and roll and cut more rounds. I ended up with 12 in total. Place the sheet pan into the fridge while you prepare the topping.

For the topping.

1. In a large bowl, whisk together the brown sugar, flour, oats, ground cinnamon, tea, nutmeg, salt, and baking powder. Add the butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Divide this mixture 2:1 between two separate bowls. In the bowl with more of the crumble mixture, add in the chopped apple pie filling and stir until well incorporated.

For assembly.

1. Place a heaping tablespoon of the apple pie topping mixture over each round of crust. Sprinkle on roughly ½ a teaspoon of reserved crumble over each cookie. Bake for 14-15 minutes or until the bottoms are lightly browned and the apple filling is oozing over the sides of the cookies (don’t worry, this is a good thing!). Remove from the oven and allow to cool. If desire, take a sharp knife and cut off the excess overflowed topping (a great snack to nibble on!). Transfer to a wire rack.

For the caramel apple drizzle.

1. In a medium mixing bowl, combine the confectioners’ sugar and sweetened condensed milk until combined. Add the bourbon, vanilla, vinegar, and cinnamon. Drizzle over cooling cookies. Optional step: top each cookie with a scoop of vanilla ice cream and just devour!