Cranberry Pecan Pie Crust Cookies
Did you know you can make cookies out of pie crust dough? It's true! These little cookies are fruity, nutty, and sweet between a butter pie crust dough.
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Servings: 2 dozen small cookies
Ingredients
- 1 package refrigerator pie crust 2 - rolls
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped dried cranberries
- 2 tbsp turbinado sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 tbsp water
- 2 tbsp flour for dusting countertop
- yellow, green, orange sprinkle sugar
Instructions
- Preheat oven to 425°
- Place dried cranberries and pecans in a food processor and blend until chopped.
- In a small bowl, stir together the turbinado sugar and cinnamon.
- Sprinkle a bit of flour on the countertop where you will spread out the pie crust so the pie crust does not stick to the countertop.
- Roll out one of the refrigerator pie crusts.
- Sprinkle the pie crust with the cranberry-nut mixture.
- Sprinkle the cinnamon sugar on top of the fruits and nuts.
- Place the second pie crust on top.
- Roll the top pie crust firmly, but carefully over the top crust.
- Use cookie cutters to cut out pie crust cookie.
- Place the cookies on a parchment paper-covered cookie sheet.
- Beat the egg and water together and brush the top of the cookies with the egg wash.
- Sprinkle with different colored sprinkle sugars.
- Bake for 8-10 minutes.
Notes
- Be sure to use a bit of flour on your work surface to avoid the pie crust cookies sticking to the countertop and falling apart when you try to transfer them to the cookie sheet for baking.
- Whenever you are using sprinkle sugar decorations, be sure to sprinkle high. By this I mean hold your hand high over the baked goods to sprinkle so the decorations are evenly distributed and not clumped.