1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
Bars:
2 cups peeled, cored, coarsely chopped apples (2 medium)
1/2 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1 tablespoon all-purpose flour
1 egg
Heat oven to 350°F. Line 8-inch square pan with foil, allowing some to hang over edges of pan. In small bowl, mix 1/2 teaspoon sugar and 1/4 teaspoon cinnamon until well blended. Set aside. In 10-inch nonstick skillet, cook apples, 2 tablespoons sugar and 1 teaspoon of the cinnamon over medium-high heat 4 to 5 minutes, stirring frequently, until apples are crisp-tender. Remove from heat; cool 10 minutes. Meanwhile, in medium bowl, break up cookie dough. Add remaining 1 teaspoon cinnamon; mix with spoon, or knead with hands until well blended. Reserve 1/2 cup of the cookie dough. Press remaining dough in pan. In medium bowl, beat cream cheese, remaining 1/2 cup sugar, the flour and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over cookie dough. Spoon cooled apple mixture evenly over cream cheese mixture. Crumble and sprinkle reserved 1/2 cup dough over apples. Sprinkle with cinnamon-sugar mixture. Bake 45 to 50 minutes or until deep golden brown and firm to the touch. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours until well chilled. Using foil to lift, remove bars from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.