pie crust cookies are just as good as pie crust cookies sound!
And they’re SO easy too!
If you read my last post you know that I wanted to do a truly different dessert for Rosh Hashanah, to acknowledge just how TRULY DIFFERENT this year has been.
I started with salted honey ice cream, served with a quick-cook apple topping. But we needed some crunch and spice, as we do.
So – as I do – I made pie crust cookies.
Which are just as delicious as they sound, and yet couldn’t be simpler.
Because if your school year is starting out anything like mine, we’re not doing “complicated” any time soon.
Life is complicated enough at the moment.
So make these cookies even if you’re not celebrating the holiday – I think we all need them!
3 tablespoons granulated sugar
1 tablespoon cinnamon
about 1/4 cup turbinado (raw) sugar
one pie crust (storebought or homemade)
1 tablespoon butter, melted
Pre-heat the oven to 350 degrees; line a baking sheet with parchment paper.
Stir the granulated sugar and cinnamon in a small bowl; set aside.
Sprinkle the turbinado sugar over a work surface, about the size of your pie crust. Place the pie crust on top and use a rolling pin to gently press the crust into the sugar.
Brush the melted butter over the crust and sprinkle evenly with the cinnamon sugar. Roll into a tight log and cut into 1″ slices. Place the slices on your prepared baking sheet, tuck the ends under (to keep the shape of the cookies intact) and bake for 10 – 15 minutes, till golden brown on the bottoms. Let cool on the baking sheet and serve.
This delicious recipe brought to you by Sheri Silver