Description
These Pie Crust Cookies with Cinnamon and Pecans are a delightful, buttery treat featuring a crisp all-butter pie crust base, dusted with cinnamon sugar and topped with whole pecans. Perfect as a sweet snack or elegant addition to any dessert platter, these cookies combine the warmth of cinnamon with the rich crunch of pecans, baked to golden perfection.
Ingredients
Scale
Pie Crust Base
- 1 prepared all-butter pie crust (approximately 250 grams)
- All-purpose flour, for dusting
Flavoring and 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 that adds texture and visual appeal.
- Chill Dough Triangles: Line a large baking sheet with parchment paper and arrange the triangles evenly, spacing them apart. Refrigerate the tray for at least 60 minutes to firm up the dough for better baking results.
- Mix Cinnamon Sugar: In a small bowl, combine the white sugar and ground cinnamon until thoroughly mixed, creating a fragrant sweet topping.
- Prepare Egg Wash: In a separate bowl, beat the egg with 1 teaspoon of water until smooth and well combined, which will be used to brush over the dough for golden color and to help the topping adhere.
- Preheat Oven: Set your oven to 163°C (325°F) to ensure a moderate temperature for even baking without burning the cinnamon sugar.
- Apply Toppings: Brush the surface of each dough triangle with egg wash. Generously sprinkle the cinnamon sugar mixture over each triangle, avoiding the decorative fringes to keep the edges crisp. Press a whole pecan into the center of each triangle to secure.
- Bake Cookies: Place the baking sheet on the center oven rack and bake for 20 to 25 minutes or until the cookies turn a deep golden brown. Remove from oven and cool on a wire rack before serving to allow them to set properly.
Notes
- Ensure the pie crust is well chilled before rolling to prevent sticking and tearing.
- Adjust cinnamon amount according to taste preference for spice level.
- For added flavor, you can toast the pecans lightly before placing them on the cookies.
- Use parchment paper for easy removal and cleanup.
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
