As the rest of my winter break from school slips away, I’m trying to pack in as much baking as possible. I should be working on my student film. Or that short story I planned on converting to a film script this spring. Maybe even read for pleasure. Instead, I spend my time browsing recipes and wandering the kitchen, sporting my ruffled red apron, frantically trying to fill the void somehow with an oven and a mixer.
Since I already have pork tenderloin with russet potatoes and baby carrots in the crockpot, dinner is covered. (And thank goodness! While I love to bake, I’m not so much of a fan of cooking… It seems like so much more work!) I was planning on making some caramel sauce today for a cheesecake I want to make this weekend, but I wasn’t paying close enough attention and burned it a little. Yes, I admit it, I am NOT perfect. Did I just destroy my credibility entirely with that one statement? Oops.
So what else did I have to work with? Pie crust, of course! Remember yesterday when I made the Alsatian Apple Tart? I only used half of the smitten kitchen all-butter pie crust dough that was chillin’ in the fridge. I’m feeling nostalgic so that means pie crust cookies.
I don’t recall ever making pie crust cookies at home. Neither did my mother, who wasn’t one to make pies. But I did make them once in Foods class during my freshman year of high school. In and of itself, that was an interesting situation. The class was divided into groups, each getting their own kitchen. I was the sole girl in a kitchen of guys–you can imagine how well that went. It left a lasting impression. Thinking back, I guess teenagers aren’t to be trusted making whole pies–and considering the guys who were in my kitchen, I agree. So we made pie crust dough, rolled it out, cinnamoned and sugared it, and made cookies instead. Seeing as the crust is the best part, I’m not sure why they haven’t surfaced in my own kitchen til now.
There really isn’t a recipe. Take some pie crust–store-bought, your favorite recipe, or the one I used–and roll it out. You now have 2 options. You can use cookie cutters and sprinkle the cut shapes with cinnamon sugar. Or you can butter the rolled-out dough and sprinkle that with cinnamon sugar (or even chocolate chips, nuts, etc.), then roll it up like you’re making cinnamon buns, cut the log into individual servings, and bake those, cut side down. 375 degrees Fahrenheit for 12-15 minutes should do it, but that will vary depending on the baking sheet you use, your oven, and how well done you want them.
Crusty Cookies… sounds disgusting, but they’re oh-so-delicious!