PIE CRUST COOKIES
Pastry crust is one thing - as good as it gets, actually! But coax that dough into thin, flaky cookies and you've got a recipe for home-grown comfort, bar none.
Glistening with sugar crystals and cinnamon specks - baked to perfectly golden gorgeousness, these cookies were traditionally made from the 'scraps' after mom or gramma made pies.
I remember hoping and praying that there would be some left over dough and that we could feast on these rare treats long before the pie was ever cut and served.
When my kids were little, I started making these for no good reason except the love of watching children smile and thank me for the gift from my oven.
Do try them - not only at the holidays or when you make your pies, but just because you can.
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1/2 cup sugar
2 teaspoons cinnamon or any other sweet spice you'd like
Handling as lightly as possible, and on a floured surface, roll one-fourth of the whole batch (or 1/2 of a half batch) of the chilled dough into 1/8th inch thickness. Not too thick...not too thin. We don't want them terribly fragile. Lightly dust dough with flour when needed.
Cut into strips, circles, diamonds...whatever you like and place on a cookie sheet. Sprinkle liberally with cinnamon-sugar. Bake at 350 for 10 minutes or until just turning golden. Allow to cool completely.
(You may notice a faint vinegar smell right as they are baked. This will dissipate very quickly and you won't taste the vinegar at all.)
Looks YUMMY!!!!
ReplyDeleteI have always wanted a recipe like this since I was a child, I always loved the crust. Cant wait to try it!!
ReplyDeleteWe always roll out the extra dough and then use fun cookie-cutter shapes. Last Thanksgiving we had ducks and gingerbread men in pie crust form. Sprinkled of course with cinnamon sugar, as you do.
ReplyDeleteThanks for the sweet walk down memory lane!
ReplyDeleteoooohh, I made fig pies the other day and was thinking that I could eat the pie crust by itself--these look awesome!
ReplyDeleteI just saw this on Tastestopping, and I did leave a comment there. But I had to tell you that I can't wait to make these. I love to eat pie crust plain, and making it into cookies will make it look less strange :)
ReplyDeleteWe called this "chicken" when I was a kid. I don't know why. It's so good but I never made it just for it's own sake. Am going to do that soon.
ReplyDeleteWe called it monkey pie! I have no idea why, but my grandmother would take extra dough roll it out put it on a cookie she and put sugar and cinnamon on it, nothing like it! I also use it with my snowflake cookie cutters in the winter.
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