Pie Crust Cookies
One Sarcastic Baker recipe - American
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Stick Unsalted Butter, cold ((113 g / 4 oz))
- 1 1/3 Cup Pastry flour of bleached flour ((184 g / 6.5 oz))
- 1/4 tsp Salt
- 1/8 tsp Baking Powder
- 3 - 3 1/2 TBS Ice water
- 1 1/2 tsp Apple Cider Vinegar
- 1 Cup Nutella
- 1 Egg beaten for coating
Instructions
- 1
Cut the butter into 3/4" cubes and wrap it with plastic wrap. Place butter in the freezer for a minimum of 30 min.
- 2
Sift the flour, baking powder and salt and place in a food processor.
- 3
Pulse the flour mix about 3 times.
- 4
Add the butter and pulse until the butter is the size of large peas.
- 5
Add the water and vinager and pulse until the butter has downsized to the size of small peas. The dough is ready when it comes together when piched.
- 6
Place the dough (it will look and have the textue of coarse corn meal) on a clean surface and bring it together with you hands. Do not knead it.
- 7
Flatten the dough into 6" disk, warp in a plastic wrap and place in the refrigarator for a minimum of 1 hour. (preferly over might).
- 8
Remove dough from the refigarator and roll it into 1/8" thick.
- 9
Using a cookie cutter cut the dough into circles and place each circle in a mold (or a mini cupcake tin).
- 10
Fill each mold with Nutell and decorate the top with your choice of crust design.
- 11
Place the mold back in the refrigarator for about 30 minutes.
- 12
While the cookies are in the refrigarator, preheat oven to 375F and place an oven rack at the lowest level.
- 13
Brush the cookies with egg wash and bake for about 20 minutes or just until the cookies look golden brown.
- 14
Allow cookies to completely cool before removing form the molds.