Pie Crust Cookies
- 4 cups flour
- 1⅔ cup shortening (I use half butter, half shortening)
- 3 tablespoons sugar
- 1 egg
- 2 teaspoons salt
- ½ cup water
- Preheat oven to 375 degrees.
- Blend dry ingredients with shortening with a pastry cutter.
- Stir together egg and water, then add to shortening mix.
- Refrigerate at this point if you are ready to use.
- When ready, mix with clean hands, then divide dough into 3rds. Lay out, ⅓ at a time on parchment paper sprinkled with flour.
- Flatten by hand some, then sprinkle with flour and place another sheet of parchment paper on top. Roll out until thin.
- Remove one piece of parchment, then gently lift remaining piece and flip into pie dish.
- Repeat this process. (If you wish you can make a 3rd crust too).
- Roll out the remaining dough, then cut out as many cookies as you can using your favorite cookie cutter.
- Place on a cookie sheet layered with parchment paper.
- Sprinkle with cinnamon and sugar and bake until brown to taste.
- Eat warm or cooled! I’d suggest refrigerating. They won’t keep as long as regular cookies.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/pie-crust-cookies-recipe/
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