Description
These delightful Pie Crust Cookies with Cinnamon and Pecans are crisp, buttery treats perfect for snacking or serving at gatherings. Using a prepared all-butter pie crust, the cookies are rolled thin, cut into charming triangles with decorative fork-tine edging, brushed with a cinnamon-sugar egg wash, and topped with a whole pecan before baking to a golden perfection.
Ingredients
Scale
Cookie Dough
- 1 prepared all-butter pie crust (approximately 250 grams)
- All-purpose flour, for dusting
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, adding charm and texture.
- Chill the dough. Line a large baking sheet with parchment paper and arrange the triangles evenly with space between each. Refrigerate the arranged dough for at least 60 minutes to firm up, which helps maintain shape during baking.
- Prepare cinnamon sugar. In a small bowl, mix white sugar and ground cinnamon until thoroughly blended to create a flavorful 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 cinnamon sugar stick and give the cookies a beautiful shine.
- Preheat oven. Set the oven to 163°C (325°F) to prepare for baking.
- Brush and decorate 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. Press one whole pecan gently into the center of each triangle to adhere.
- Bake until golden. Place the baking sheet on the center rack and bake for 20 to 25 minutes or until the cookies are deep golden brown. Remove from oven and let cool on a wire rack before serving to achieve perfect crispness.
Notes
- Ensure the dough is chilled well before baking to prevent spreading and maintain cookie shape.
- If you prefer, you can substitute pecans with walnuts or almonds for variation.
- Use fresh cinnamon for the best aromatic flavor in the sugar topping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For added sweetness, sprinkle a little extra cinnamon sugar on the cookies after baking while still warm.
