Pie Crust Cookies, when your pie crust recipe is so good it doesn’t need filling!
So I made my Lemon Curd. What to do with it. Yes, you can eat it right off the spoon but I really wanted a light cookie to have it on. I’d seen these Pie Crust Cookies from Big Red Kitchen. So simple, and perfect. Just get some frozen pie crust, unroll, cut and bake.
I love a good pie crust.
This recipe is one very similar to the one I use for pies, when I take the time to make it from scratch but I wanted something a little sweeter since it would have to stand alone.
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Pie Crust Cookies
Pie Crust Cookies
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon distilled white vinegar
- 5 tablespoons cold water
- Sugar for dusting
- 1 egg white
- 1 teaspoon water
- In a bowl combine flour, salt and sugar, stir to blend. Using a pastry cutter, cut in shortening, it only takes a minute or two.
- In a small bowl beat egg then stir in vinegar and 4 tablespoons of water. Reserve 1 tablespoon of water, you may not need it.
- Pour egg mixture into flour mixture and using your pastry cutter, blend till a soft dough forms. If your dough is dry add a little bit of the remaining 1 tablespoon of water, you don't want the dough wet.
- If your dough is dry add a little bit of the remaining 1 tablespoon of water, you don't want the dough wet.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Divide dough in half and roll out to less than a 1/8 inch. The thinner the better for these cookies.
- Slice any way you like. Or use Cookie Cutters.
- Repeat with other half of dough or save for another use.
- Place on a baking sheet, brush with egg wash (combine egg white and 1 teaspoon water) and sprinkle with sugar. Bake for 10-12 minutes until just starting to golden around the edges.
recipe source ChocolateChocolateandmore.com
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