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.
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.
- Pie crust scraps
- Maple syrup
Pingback: Sparkling Sugar Cookies | Witty in the City