Pie Crust Cookies with Cinnamon Sugar
Children have always loved snacking on the “cookies” baked from leftover scraps of pie pastry. This is a more formal version of those tantalizing scraps. It’s easier, too—you don’t have to make a pie.
Ingredients
At a glance
Rolled and cutout cookies
Makes
30 to 40 cookies
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold vegetable shortening
- 1/4 cup (1/2 stick) cold unsalted butter, cut into bits
- 1 teaspoon lemon juice or cider vinegar
- 5 to 6 tablespoons ice water
- 3 tablespoons sugar mixed with 2 teaspoons cinnamon
Steps
Place flour, sugar, and salt in a mixing bowl or a food processor bowl.
Mix thoroughly. Cut in shortening and butter until mixture resembles
coarse crumbs. Add lemon juice and enough ice water to make a dough
that just clings together. Cover dough with plastic wrap or foil and
refrigerate for 30 minutes.
Preheat oven to 400 degrees F.
Roll dough out on a lightly floured board or pastry cloth to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased cookie sheets. Sprinkle with cinnamon sugar.
Bake in the center of the oven for 10 to 12 minutes, until golden. Remove to wire racks to cool.
Preheat oven to 400 degrees F.
Roll dough out on a lightly floured board or pastry cloth to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased cookie sheets. Sprinkle with cinnamon sugar.
Bake in the center of the oven for 10 to 12 minutes, until golden. Remove to wire racks to cool.
Additional tips
Store: In a covered (not airtight) container
Freeze: Yes
Mail: Yes; pack carefully.
Freeze: Yes
Mail: Yes; pack carefully.
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