Chocolate Stars Pie Crust Cookies
|August 16, 2014||Posted by Tracy Knutsen under Cookies, Pastries, Pies and Cobblers|
If you’ve been with me a while, you’ve probably noticed that I like “easy”. Another thing I like is pie crust! For example, we make Easy As Pie Crust cookies pretty regularly. The other thing to know about me is that while I’m pretty good a lots of things, I am a complete failure at making pie crust from scratch. Therefore, I think refrigerated pie crust is a true blessing!
When I was a kid, and there was still such a thing a “Home Economics” class, I learned about Chocolate Stars Pie Crust Cookies. We had to do the math on the cost and calorie content of this simple recipe before we could eat them. It was torture. I decided I would make these myself and eat them whenever I wanted – no math required! It’s been a regular in our family ever since and now my daughter makes them, too.
This recipe only really used two ingredients – refrigerated pie crust and chocolate candy. And you can use any chocolate candy you like! Our favorites are Hershey Kisses and Almond Joy. We’ve also used several varieties of Kisses like the Hugs, Kisses with Almonds and Kisses with Caramel. We love the Peppermint Kisses and Mint Kisses, but not so much for this recipe. Sometimes you can find a pumpkin spice flavor in the fall and coconut creme around Easter – both are yummy! The other Chocolate Star we make the most is Almost Joy. The minis are the perfect size make two Stars. Mini Reese’s Cups are totally amazing, too. Finally, if you’re a fan, try chocolate covered cherries!
To make these, simply unwrap your candy. Cut up those that are too large, like the Almond Joys. Every once in a while, I can actually but the almond in half, but I don’t worry about it too much. It’s fun to see who gets the half with the almond!
Unroll one of the pie crusts (we buy the kind with two crusts in a box) and, using a 2-1/2 or 3 inch cookie cutter, make dough rounds that you can set each piece of candy on.
This is where the “star” part comes in. Take each round of dough and candy and draw up the side make a little packet.
Then, pinch each of the seams together to form a little star on top.
Sometimes I re-roll the scraps to make more stars, but I usually just wrap them around some extra pieces of candy and call them planets! Place each star on a greased baking sheet, brush each one with a little beaten egg white and sprinkle with granulated sugar. Bake according to your pie crust’s package directions – mine is 18-22 minutes at 350 degrees Fahrenheit. We like them very lightly browned.
Let them cool a bit on the baking sheet, then finish on a cooling rack.
Chocolate Stars Pie Crust Cookies
1 refrigerated pie crust
Your favorite Hershey Kisses or other chocolate candy, unwrapped
2 T granulated sugar
1 egg white, whisked
Preheat oven to 350 degrees Fahrenheit.
Unwrap candy and, if necessary, cut to size.
Roll out pie dough onto a lightly floured surface or waxed/parchment paper. Use a 3-inch cookie cutter to cut rounds out of the pie crust.
Place a piece of candy on each round of dough and draw up the sides to form corners that meet at the top. (See photo above.) Pinch together each of the four seams created to form a star. Re-roll scraps or simply piece them together around extra pieces of candy.
Place packets on a greased or parchment-lined baking sheet. Brush each one with a little beaten egg white, then sprinkle a bit of granulated sugar on each one.
Bake 18-22 minutes or until golden brown. Let these cool a few minutes on the baking sheet, then move them to a cooking rack.
Store in an airtight container for up to one week.
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