Pie Crust Cookies
These delicious and festive pie crust cookies are made with a buttery pie dough that’s filled with a sweet and tangy mix of cranberries and walnuts, then finished with a drizzle of honey.
Servings: 20
Ingredients
- 1 cup dried cranberries finely chopped
- 1 cup finely chopped walnuts
- ½ cup granulated sugar
- zest of 1 large orange
- 2 refrigerated pie crusts I use Pillsbury Pie Crust
- 2 tablespoons butter melted
- 1 large egg
- 2 tablespoons water
- honey
Instructions
- Prep. Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- Make the cranberries and walnut filling. Place the cranberries, walnuts, sugar, and orange zest in a mixing bowl; mix until thoroughly combined.
- Roll out the pie dough. On a lightly floured surface, roll out the pie dough into two squares. Generously brush the pie dough with the melted butter.
- Add the filling. Spread the cranberry filling over the top of the pie dough. Do not overfill - that will make it harder to roll and cut. Using your fingers, lightly press down on the ingredients so they adhere better to the crust. Don't push them down, just press down lightly.
- Freeze. Roll up the pie dough into a log, pinch the edges to seal, and place it in the freezer for 20 minutes.
- Brush with the egg wash. Combine the egg and water in a small bowl and beat until well blended. Take the rolled logs out of the freezer and brush them all over with the egg mixture.
- Slice. Carefully cut each log into 10 slices. If you're having issues with slicing the log because the dough is too soft, put it back in the freezer for a few more minutes.
- Bake. Place the sliced cookies, cut side up, on the prepared baking sheet, 1 inch apart, and bake for 11 to 14 minutes or until golden brown.
- Finish and serve. Remove the pie crust cookies from the oven; place them on a cooling rack and drizzle a teaspoon or more of the honey over each pinwheel. Let cool a bit before serving.
Notes
- Cutting the Dough: If the dough gets too soft, chill the logs in the freezer for 10 to 15 minutes before slicing.
- Filling: Use just enough filling to cover the dough evenly; roll tightly to eliminate gaps.
- Slicing Size: Keep slices at about ½ to 1-inch max to prevent the crusts from unraveling during baking.
- Mix It Up with other fillings, jams, preserves, or a mix of different nuts.
- Recipe adapted from Pillsbury.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg
