Pie crust cookies with sugar & cinnamon
Pies
Pie is the best dessert – it’s just a plain fact. I turn up my nose at cupcakes, cakes, cookies, brownies and all other things sweet in favor of pie, with its buttery, flaky crust and gooey filling, inevitably oozing out of whatever holes and cracks the crust allows. Every time I make a pie, though, I throw out the scraps and then think, “Dammit! I should have made cookies!” I do this every single time. I suppose it’s just muscle memory to open the trash can lid and throw the scraps of dough away before I even think about it. This time though, I won out over my stupid brain and thought about pie crust cookies before I even made the pie. Go figure. I’ll share the pie I made eventually, but for now, let me count the ways I love these cookies. <br /> <br />These cookies are golden and crisp, flaky and buttery. I added a dusting of cinnamon sugar on top for crunch, and I couldn’t resist making a batch of Homemade Marshmallow Fluff to go with them – pie crust fluff sandwiches, anyone? When you bite into one of these cookies, there are little air bubbles of deliciousness on the inside, showing you each layer and reminding you that yes, these are pie crust cookies. I personally always reach for the thickest piece of pie crust on my plate when I’m enjoying a slice of pie, saving it for last to be used as a scoop to insert any remaining filling into my face, but there never seems to be enough of these treasured thick pieces of crust. Well, problem solved. I don’t have children and I am unfamiliar with their ways, but I would imagine that this would be a fun way to get kids involved in the kitchen, too. The pie crust is super forgiving and easy to cut out, so you can make any shapes you want, and hell, if you want to throw some sprinkles on top of these before you bake them, who am I to judge? I bet they’d be even more adorable that way.
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