Description
Delightful Pie Crust Cookies with a hint of cinnamon and topped with pecans.
Ingredients
Scale
- 1 prepared all-butter pie crust (approximately 250 grams)
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon water
- 25 whole pecans
- All-purpose flour, for dusting the work surface
Instructions
- On a lightly floured surface, roll out the pie dough to 3 millimeters thickness. Cut the dough into strips about 8 centimeters wide, then slice each strip into triangles approximately 6 centimeters long. Gather and reroll scraps to cut additional triangles.
- Using the tines of a fork, gently press small indented lines along the base of each dough triangle to create a decorative edge.
- Line a large baking sheet with parchment paper and arrange triangles evenly, ensuring space between each. Refrigerate for at least 60 minutes.
- In a small bowl, mix white sugar and ground cinnamon until thoroughly blended.
- In a separate bowl, beat the egg with 1 teaspoon of water until smooth and well combined.
- Preheat oven to 163°C.
- Brush the surface of each triangle with egg wash. Generously sprinkle cinnamon sugar mixture over each triangle, avoiding the decorative fringes. Place a whole pecan in the centre of each triangle, pressing lightly to adhere.
- Bake on the centre rack for 20 to 25 minutes or until deep golden brown. Remove from oven and cool on a wire rack before serving.
Notes
- For a flakier texture, ensure the pie crust is cold before rolling it out.
- Try adding a pinch of nutmeg for extra flavor.
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg