Pie Crust Cookies

pie crust cookies

Making pie crust cookies is the best way I know of to put pie crust scraps to use. Here is my favorite pie crust recipe. Once you have your scraps, layer them up into a pile. Use a rolling pin to smoosh down your pile of scraps and roll them out into a sheet. Put the re-rolled pie crust into the fridge to firm up. Keeping the butter in a solid state means that your cookies will be flaky and puffy.

pie crust cookies

Preheat your oven to 400º F. Once the scraps have cooled, use cookie cutters to cut out your shapes. I am obsessed with these stamping cookie cutters I bought, but mine are the spring version! Transfer your cookies to a baking sheet, and brush them lightly with maple syrup. My maple syrup was infused with vanilla beans for some extra-delicious flavor. Bake the cookies for approximately 10 minutes until they are puffed and golden. I love how flaky and delicately sweet these babies are. And the shapes… I can hardly take the cuteness.

Shopping list:

  • Pie crust scraps
  • Maple syrup
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Pie Crust Cookies — 1 Comment

  1. Pingback: Sparkling Sugar Cookies | Witty in the City

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