Tuesday, December 1, 2009

Pie Crust Cookies

One of the easiest and tastiest treats on my Christmas cookie platter is my piecrust cookie. It's so simple it's almost embarrassing! It is a beautiful little crescent of a cookie, oozing with cinnamon, and lightly glazed. I use a pre-made pie crust, particularly Pillsbury, but you can use your own favorite recipe if you're a pie crust purist. Part of the advantage of using the pre-made crust is the ease and quickness of the recipe, which is not lost on me during the hectic holiday baking season.

Pie Crust Cookies

Dough for 2-crust pie
Softened butter
Cinnamon and sugarGlaze (recipe follows)

Unroll dough (or roll your own into a round as if you were baking a pie).
Lightly brush top side of dough with softened butter.
Sprinkle with cinnamon and sugar to cover.
Using a pizza cutter or sharp knife, cut circle into 16 wedges.
Roll wedges crescent-roll style.

Place cookies on parchment-lined cookie sheet, turning edges just a bit to create crescent shape.
Bake at 375 degrees F until they begin to brown, about 15 minutes. Remove from oven and allow to cool for 5 minutes. Move to wire rack that sits in a pan or over a piece of foil which will catch the drippings from the glaze.

When cooled, drizzle with glaze.

Glaze recipe:
2 cups confectioners sugar
1 tsp. vanilla extract
1 tsp. vegetable oil
1 tablespoon water to start, add more a few drops at a time and continue to beat sugar with wooden spoon until it is a nice glaze consistency. Drizzle over cookies. Allow to set until glaze is hardened.

Photo Credit: http://creampuffsinvenice.ca/wp-content/uploads/2009/11/sugarbetweenthesheets2.jpg

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