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
  1. Preheat oven to 375 degrees.
  2. Blend dry ingredients with shortening with a pastry cutter.
  3. Stir together egg and water, then add to shortening mix.
  4. Refrigerate at this point if you are ready to use.
  5. When ready, mix with clean hands, then divide dough into 3rds. Lay out, ⅓ at a time on parchment paper sprinkled with flour.
  6. Flatten by hand some, then sprinkle with flour and place another sheet of parchment paper on top. Roll out until thin.
  7. Remove one piece of parchment, then gently lift remaining piece and flip into pie dish.
  8. Repeat this process. (If you wish you can make a 3rd crust too).
  9. Roll out the remaining dough, then cut out as many cookies as you can using your favorite cookie cutter.
  10. Place on a cookie sheet layered with parchment paper.
  11. Sprinkle with cinnamon and sugar and bake until brown to taste.
  12. 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/