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Pie Crust Cookies

A simple treat to use up scraps of extra Pâte Brisée pie crust pastry.

To learn more about making great pie crust, visit the cooking class that inspired this recipe.

INGREDIENTS

pate brisee pie crust dough

All-purpose flour

Pâte Brisée pie crust pastry - re-combined unused scraps from pie-baking, or up to an entire disk (half a recipe)

White or colored sugar to taste

 

INSTRUCTIONS

1. Preheat the oven to 425 degrees, with the oven rack in the middle position.

2. Lightly flour your clean work surface and roll out the Pâte Brisée to 1/8 inch thickness. 

3. Grease a baking sheet, or line it with parchment or a silpat.  Use a cookie cutter to cut out cookies and place them on the baking sheet. They can be placed near each other - they will puff upward a bit, but they won't spread outward like cookies made from cookie dough.

4. Sprinkle each cookie with sugar, being careful not to spill too much on the baking sheet (it may burn and smoke, giving your cookies an unpleasant flavor).

5. Bake for 10-14 minutes (depending on the size of cookie cutter you used), until they are puffed and the tops are turning slightly golden in places.