Pie Crust Cookies
Flaky, light and buttery, these cookies take only a few ingredients yet create something mouthwateringly delicious.
When I was a kid, sometimes my grandma would bake a pie and I would be super lucky to get the best part of her efforts, what she called cracklins. She trimmed the excess crust off and dusted it with sugar and cinnamon, baking it until it was golden brown and begging to be devoured.
The only bad thing about her recipe was it never produced many cracklins! I love to bake, and pie is one of my super favorite things to bake. I get giddy over a good pie recipe and I have spent hours working on finding the best pie crust recipe!
This uses my favorite pie crust recipe, because it is so simple and it produces a flaky and buttery crust that melts in your mouth.
2 1/2 cups of flour
1 cup of chilled butter
1/2 teaspoon of salt
1/2 cup of ice water
1/4 cup of sugar
2 teaspoons of cinnamon
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.
Roll dough out until it is about 1/8 of an inch thick
Sprinkle with the cinnamon and sugar and slice into chunks, strips, wedges, whatever!
Bake for about 20 minutes at 350 degrees.
These are the perfect cookies for when you are short on time, or short on ingredients! It requires only a few common pantry staples but the flavor of this cookie is top notch. If you like shortbread, or pie crust, you are going to love this cookie!
I do recommend using real butter in this recipe if you can. I have used crisco with good results, but margerine isn't recommended by me.