Pie Crust Cookies

Flaky golden crust with hints of almond and cranberry for a little pizzazz.


3 ingredients. Customizable flavors. No mixing bowls. Quick prep and bake time.


Seriously, what’s not to love?




So you’ve planned ahead this holiday season and have pie crust chillin in your freezer right?






well go ahead and make a batch or two.


I’ll wait.


good? awesome, let’s do this:




These cookies bring together three holiday classics: pie crust, dried cranberries and nuts.


add some pumpkin and peppermint and you’d have my holidays in a cookie.


but seriously- don’t do that.


minty squash might be a cool band name though.




These cookies are a great neighbor gift- or bring them to a cookie exchange or potluck.


Depending on the size of the cookie cutter, one batch could yield 3 or 4 dozen easily.


In a pinch you could use store-bought crust but it definitely won’t have the same buttery, flaky “take me home for the holidays” effect. And I have done it-especially if I defrosted store-bought dough then changed plans.


Or use one pie crust for a half batch of cookies.




try different variations from the cranberry/almond option: dried cherries or apples with pecans or walnuts. The combinations have an end but not for a while.


grab a cuppa and enjoy this new holiday staple!


Pie Crust Cookies
adapted from http://www.myrecipes.com/recipe/cranberry-pecan-crusts-10000000340100/ and Southern Living 2002
Recipe type: holiday
  • 1 recipe homemade pie crust (two crusts)
  • ¼ cup honey roasted almonds, pulverized in food processor
  • ¼ cup dried cranberries, finely minced
  1. roll out crust #1 on lightly floured parchment paper.
  2. place crust #1 on a cookie sheet in the freezer while rolling out crust #2
  3. when crust #2 is rolled thin, sprinkle evenly with nuts and cranberries
  4. take #1 out of freezer and place on top of the nuts and cranberries
  5. roll #1 gently into crust #2 to combine everything together
  6. firmly cut out shapes with 2-3 inch cookie cutters. place on parchment paper on cookie sheets
  7. freeze cookies on sheets for ½ hour
  8. bake at 425 degrees for 8-10 minutes until golden. cool on wire racks.
  9. store in airtight container at room temperature for 4 days.



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