Pie Crust Cookies

Tracy Knutsen
Pie-Crust-Cookies

Pie Crust Cookies

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Pie Crust Cookies
Prep time 15 minutes
Cook time 14 minutes
Total time 29 minutes
Meal type Appetizer, Dessert, Snack
Misc Child Friendly, Freezable

Ingredients

  • 1/2 cup dried fruit, finely chopped (I've used dried cranberries, cherries, raisins and apricots. Use what you enjoy or have on hand!)
  • 1/3 cup chopped nuts of your choice
  • 1/2 cup granulated sugar (We use turbinado, but any kind of sugar will work)
  • basic egg wash or cooking spray
  • extra sugar to sprinkle on top

Directions

Step 1 Preheat oven to 375 degrees Fahrenheit.

Unroll one of the pie crusts onto waxed paper or parchment paper.
Step 2
Spread dried fruit and nuts evenly across the crust.
Step 3 Sprinkle the 1/2 cup of sugar evenly across the crust.
Step 4 Unroll the remaining pie crust and lay it on top on the first one, lining up the edges as best you can. It doesn't have to be perfect.
Step 5
Place another sheet of waxed paper or parchment paper on top of your pie crust sandwich and roll the two layers together until they become one. It will thin out, but be certain there's a pretty good seal.
Step 6 Cut out into whatever shapes you like and place on a baking sheet. If the two layers of crust separate, simply pinch them back together. These don't spread much, so they can be fairly close together.
Step 7
Use an egg wash or some cooking spray on the tops of the cookies and sprinkle each one with some additional sugar.
Step 8
Bake for 12-14 minutes on 375 degrees. These are done when they are golden brown. Remove from pan to a cooling rack.
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