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This is a fun way to use up pie dough scraps. When I make pies, my kids are always hanging around waiting for the Pie Dough “Cookies.” They are quick to make, and a tasty snack. When you collect the scraps, handle them as little as possible, so the “cookies” will be flaky and tender. You can also cut the scraps into interesting shapes using cookie cutters, and place them on top of baked open-face pies, like pumpkin pies. dough scraps Preheat a conventional oven to 425 degrees Fahrenheit, or a convection oven to 400 degrees Fahrenheit. Gently gather any dough scraps and wrap them in plastic wrap. Chill for at least 15 minutes. Roll the scraps out to a thickness of 1/8-inch, cutting into squares or rectangles with a pizza wheel or sharp knife, or cut into interesting shapes with cookie cutters. Place the dough pieces on a parchment-lined baking sheet, and bake them in the preheated oven for about 10-15 minutes, or until they are golden brown. Remove the pan form the oven and set it on a wire rack to cool. Store in an airtight container for up to 2 days. Cinnamon Sugar (Makes about one cup) Mix the sugar and cinnamon together thoroughly, and place it in an airtight container. It will keep for up to 4 months. (To print the recipe, right-click the window and select PRINT) |