3 Fancy cookies. 10 minutes. No kidding!
Some delectable cookies take days to make. And I love every minute of it. But when you’re crafting your cookies with kids there’s just no way to hold their interest through multiple steps of mixing, rolling, filling, dipping (well at least around my house, the last time I tried the cookies ended up paper thin thanks to my 7-year-old’s hearty rolling skills).
Still, I like making cookies with my bakers-in-training. I stumbled on a solution by accident (thank you coupon circular!). Pie crusts. Unlike pre-made sugar cookie dough that can spread and leave carefully constructed raspberry cookie volcanoes deflated, pie crusts withstand little fingers’ various designs. Added bonus: The dough comes rolled for you!
Here are just three ideas to make fancy cookies with pie crusts. And yes, you can make these in the time it takes your oven to heat up to 375 degrees (okay, maybe mine is slower than most).
Ingredients to have on hand
Pre-packaged pie crusts
Jam, I used apricot and raspberry
cinnamon and sugar
Ready to make cookies?
(Pictured above.) I drummed up the idea for this one from my 9-year-old’s origami book. Start by cutting a 1 1/2 to 2″ square with the pie dough. You make four slits almost to middle, starting from the corner working toward the center. Slather about one teaspoon jam (any flavor), starting from the middle working out. Fold one corner toward the inside and repeat with each corner tip. (I found a helpful tutorial with paper). Press the tips in the center and top with a chocolate chip, dried cherry or whatever else you have on hand. Bake for about 10 minutes or until just browned.
Sure, these aren’t authentic, but I can make 3 dozen of them in under 20 minutes (not including baking time:) and they taste almost as good as the real thing. For the kolaches, use a pizza cutter to make 1-inch strips in the pie dough. Cut again, to make 1-inch pieces. Add about a half teaspoon of jam to the center of the square and fold two corners toward the middle and leave the other two open. You can brush the folded sides with egg yolk and then sprinkle with raw sugar. Or, after you’ve baked the cookies, give ‘em a dip in some powdered sugar. Bake for 8-10 minutes.
My 7-year-old had so much fun with these! With a 1 1/2″ biscuit cutter (you could also use a drinking glass) I had her make circles in the dough. A 9-inch pie crust will make about 10 circles. I had a bowl of thin-cut apple slices on hand that I’d squeezed with a bit of lemon. On one half of the circle, she placed a piece of apple (she cut them to fit using a kitchen knife). Then she folded the dough over the apple and sealed the two ends together (you might want to use a little water to make the seal stick). Then she dipped the turnover in melted butter and then her favorite, cinnamon and sugar. Alternatively, you can brush the dough with egg yolk and then sprinkle with cinnamon and sugar. Or go without dipping altogether!
We’re still inventing ways to make cookies out of pie crusts–it’s a lot of fun. Looking for more ideas? Check out these Creative Holiday Cookies. I’ve been looking through the site as part of the Motherboard team. Once a week, I’ll be posting about the exciting things not to miss on the their site, and their affiliates.
And congrats to the winner of the King Arthur $60 gift certificate. Happy baking to Darcy B!
Your turn–what cookies are you making this holiday season?
about 6 months ago - 1 comment
Have you ever needed to whip up a rave-able dessert but you only have a few minutes? Yeah, I’ve been there, too. I came up with these mini tarts last Thanksgiving. I needed something with dark chocolate for dessert but I didn’t have time to bake up a pie or a cake. Plus, I More >
about 2 years ago - 2 comments
Once a year my mother would make chocolate mousse. It was usually at Christmas time. Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is More >
about 2 years ago - 2 comments
I’m happily drowning in apples around my house–we’re snapping up every last Honey Crisp apple until the season is over. But all those extra apples need a place to go (when we’re not munching on them). My idea? Waffles. To up the apple-y flavor I thinned the batter with apple cider and a touch of More >
about 2 years ago - 7 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 2 years ago - No comments
Empire. McIntosh. Ginger Gold. Honey Crisp. There are literally thousands of different kinds of apples to try. Around 7,500. When I was a kid I thought apples came in just two varieties–cardboard-like Red Delicious and too-tart Granny Smith. Today I look forward to trying a new-to-me apple variety each year (or more!). Last year More >
about 2 years ago - 1 comment
Forget the cookies. You can use Halloween cookie cutters for so much more. They’re an easy way to turn a ho-hum PB&J into a fun lunch surprise. (Well, we make PB&A sandwiches around our house–my youngest prefers agave over jam.) Other ways to use cookie cutters: •Make Halloween tortilla chips–baked or fried •Pack day-old More >
about 2 years ago - No comments
My older girls are away at camp and when I asked my youngest what she wanted to do she told me, “Pick strawberries.” So that’s exactly what we did. Strawberry picking time is almost over. If you haven’t been out yet, there’s still a week or two. The strawberries in Ohio are much smaller More >
about 2 years ago - 3 comments
Meet Ed and Edward. That’s what my daughter named her carved orange creations. When I asked why, she looked at me liked I’d just asked why leaves are green. “Because they’re elephants, mom.” Well, that answers it. When I was cleaning out some of my cookbooks the other day I stumbled on The More >
about 3 years ago - 5 comments
Just crisped on the outside, chewy on the inside–that’s what oatmeal cookies should taste like. After doing extensive research (grueling for my kids, as you might imagine), I’ve discovered a few easy tweaks you could use with your favorite oatmeal cookie recipe to make it even better. Toss the raisins. Instead of your standard More >
about 3 years ago - 3 comments
We made cookies for Santa over the weekend. Here’s the recipe for Chocolate Nutella Orange Pinwheels that Santa will be munching on tonight. As far as the mix for the “raindeer” I have no idea what my youngest tucked in the bag of “healthy treats” for Rudolph and company.