Best 2 Pie Crust Cookies Recipes
NUTTY PIE-CRUST COOKIES
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. -Sonji McCarty-Onezine, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 120 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PIE CRUST COOKIES
I first heard of pie crust cookies from a co-worker years ago. I found a recipe for them but it sure didn't look very appealing. So I tweaked the recipe to suit my own tastes and this is what I came up with. I made dozens upon dozens this past Christmas using my recipe for Best Pie Crust. They were a big hit at home and at...
Provided by Shelley Young
Categories Other Snacks
Time 2h20m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375. Prepare your store-bought crust or roll out homemade pie dough as if you were going to make a pie. To save clean up, use waxed paper beneath your crust.
- 2. Using a pastry brush, spread the melted butter evenly over the crust. Mix the cinnamon and sugar together and sprinkle the entire surface of the crust heavily and evenly with the cinnamon/sugar mixture.
- 3. Begin to roll the crust jelly roll style. As you roll, brush more butter on the underside crust as needed to aid sticking. Wrap the "log" in plastic wrap and refrigerate. Continue with the remaining crusts/dough. At this point, you may leave the dough to bake another time or bake immediately.
- 4. To bake: Unwrap dough from plastic wrap and slice with a bread knife (or serrated knife as to not crush the dough). Lay rounds on a greased cookie sheet. Brush each top with melted butter and sprinkle lightly with cinnamon/sugar. Blind bake as you would normally or per package directions. Cookies are done when golden brown. I preferred them light golden brown so they'ed be slightly chewy. They look gorgeous on a cookie tray served with coffee for brunch. Enjoy!
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