PIE CRUST COOKIE RECIPES RECIPES

Steps:

• Arrange 2 oven racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 rimmed baking sheets with parchment paper.
• Place 1/4 cup coarse or granulated sugar and 2 teaspoons ground cinnamon in a small bowl and whisk to combine.
• Whisk 1 large egg and 1 tablespoon water in a second small bowl until combined.
• Working with 1 unbaked pie crust at a time, unroll it on a lightly floured work surface. Roll out until 1/4-inch thick. Use a 2-inch round cookie cutter to make as many cut-outs as possible. Using a thin metal spatula, transfer the cookies to the baking sheets, spacing them about 1/2-inch apart, 24 cookies per baking sheet. The cookies will not spread as they bake. Repeat with the second pie crust.
• Gather and reroll out the dough scraps and cut out more cookies. Repeat the process until you have 48 cookies. The dough is best cut when it is firm, so refrigerate as needed before cutting more rounds.
• Brush the rounds with the egg wash and sprinkle with the cinnamon sugar (about 1/4 teaspoon per cookie).
• Bake for 5 minutes. Rotate the baking sheets from front to back and between racks. Bake until the cookies are puffed and golden brown, 3 to 6 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.