The leaves are changing color and falling to the ground. The breeze is turning chilly and the coats are coming out. You know what that means? That's right. It's pie season, people. But what happens when you don't want to commit to a whole pie? Or you want a smaller treat guests can grab and go? Or you want something just plain cute? I introduce you to the best of both worlds combination: Pie and Cookies. This Brown Sugar Pie Cookies recipe is super easy. Even better, you can sub the homemade brown sugar filling with your favorite jarred preserves or even a thin layer of pre-made pie filling depending on how much time and effort you want to commit! Read on for the recipe. Ingredients for crust: • One box Pillsbury Refrigerated Pie Crust (2 rolled crusts in the box) • Raw Turbinado Sugar for topping • 1 egg • 1 Tablespoon milk • 1 Tablespoon butter, melted Ingredients for Filling: • 1/2 cup Brown Sugar • 1 Tablespoon Flour • 1 Tablespoon Cinnamon • 1 teaspoon pure vanilla extract • 1/4 cup salted butter, melted Instructions: 1. Preheat oven to 350 F 2. Set out pie crusts for 15 mins, then unroll 3. To prepare the filling, mix the brown sugar, flour, cinnamon, vanilla and butter in a bowl. Set aside 4. Take one of the pie crusts and using a 2-3 inch round cookie cutter, cut out circles that will be the base of the cookies. Continue making circles until you have used the whole crust. 5. Unroll the second pie crust and, using a pizza cutter, cut the pie crust into 2 halves. 6. Use the first half to cut out two more circles for cookie bases. 7. Use the remaining pie crust to cut thin strips, about 2 cm across 8. Place each base circle on a pan lined with parchment paper. 9. Using the 1 tablespoon melted butter, brush each cookie circle with butter. 10. Place about 1/2 tablespoon of filling in center of each circle, pressing down slightly to spread. Leave some room around the edges as the filling will spread during baking. 11. Once each cookie is topped with filling, place the cut strips of pie crust in a cross hatching pattern across the top of each cookie, pressing the ends of each strip down slightly to help stick to the bottom cookie 12. Mix egg wash by mixing egg and milk
13. Using a brush, lightly brush the egg wash over each cookie 14. Sprinkle a bit of raw sugar over each cookie top to give it a nice crunch when it bakes. 15. Put cookies in the preheated oven for 18-20 mins, watching carefully for browning. 16. Allow cookies to cool and enjoy
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AuthorDoctor by day, baker by night! When I'm not at my doctoring day job, I love to be in the kitchen with my family baking, cooking, decorating and, most importantly, eating ice cream. Archives
November 2021
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