Description
These delightful Pie Crust Cookies with Cinnamon Pecan are a simple yet elegant treat made from all-butter pie crust, rolled thin, cut into triangles, and topped with a cinnamon sugar mixture and a whole pecan. They offer a crisp, buttery texture with warm cinnamon flavor, perfect for snacking or serving with tea or coffee.
Ingredients
Scale
Pie Crust
- 1 prepared all-butter pie crust (approximately 250 grams)
- All-purpose flour, for dusting
Cookie Topping
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon water
- 25 whole pecans
Instructions
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough to 3 millimetres thickness. Cut the dough into strips about 8 centimetres wide, then slice each strip into triangles approximately 6 centimetres long. Gather and reroll scraps to cut additional triangles.
- Create Decorative Edges: Using the tines of a fork, gently press small indented lines along the base of each dough triangle to create a decorative edge, enhancing the cookie’s appearance.
- Chill the Cookies: Line a large baking sheet with parchment paper and arrange the triangles evenly, ensuring space between each. Refrigerate for at least 60 minutes to firm up the dough before baking.
- Prepare Cinnamon Sugar: In a small bowl, mix white sugar and ground cinnamon until thoroughly blended to create the sweet spiced topping.
- Make Egg Wash: In a separate bowl, beat the egg with 1 teaspoon of water until smooth and well combined; this will help the topping adhere to the dough.
- Preheat Oven: Set your oven to 163°C (325°F) to ensure it reaches the ideal baking temperature.
- Assemble Cookies: Brush the surface of each dough triangle with the egg wash. Generously sprinkle the cinnamon sugar mixture over each triangle, avoiding the decorative fringes. Place a whole pecan in the centre of each triangle, pressing lightly to secure it.
- Bake: Bake the cookies on the centre rack for 20 to 25 minutes or until they turn a deep golden brown. Remove from oven and allow to cool on a wire rack before serving to achieve a crisp texture.
Notes
- Use chilled butter pie crust for easier handling and flakier texture.
- Ensure the dough is rolled evenly to 3 mm for consistent baking.
- Do not overcrowd the baking sheet; leave space between cookies for even heat circulation.
- Cookies can be stored in an airtight container for up to 5 days.
- For a sweeter cookie, increase sugar in the cinnamon topping slightly.
