Tuesday, October 14, 2008

Pie Crust Cookies

I found this recipe in the Family Fun magazine.

Aut-yum Leaves

Heat the oven to 375.

Whisk one egg with a teaspoon of water and set it aside.

On a floured surface, roll out a prepared pie crust so it's about 1/8 inch thick. Use a large leaf-shaped cookie cutter (4 1/2 -inches wide) to make as many dough leaf pairs as possible.

For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge.

Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal. Brush the top with egg wash and sprinkle it generously with raw sugar.

Bake the leaves on parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. let them rest on the sheet a few minutes before moving them to a cooling rack.

We didn't have a leaf cookie cutter but we did pumpkin shapes. You can also try adding jam and cream cheese, choc chips, walnuts, and marshmallows. We just did most with choc chips. And I tried one with mini carmel bits and choc chips.  We used Pillsbury premade pie crust and it worked great.  I just sprayed that flour-grease on the counter and rolled it out.  

Hannah thought it was fun to make, but gross to eat. Abe thought it was fun to make and yummy to eat.

1 comment:

vegaseaglesfan1 said...

The design is cool, but these cookies are bland and have no flavor to them what-so-ever! Only make these if you like bland cookies