Pie Cook­ies

Midwest Living - - Recipes -

You can make these cook­ies with fresh pas­try, but at Sis­ter Pie, they’re made with scraps, which yields ex­tra puffy and flaky cook­ies. (Col­lect trim­mings each time you bake pie and save in a freezer bag.)


2 discs Best-ever All-but­ter Pie Pas­try

(see page 74)

1 large egg

1 ta­ble­spoon water

1 ta­ble­spoon gran­u­lated su­gar 1 ta­ble­spoon turbinado or raw su­gar Fla­vored But­ter­cream or Choco­late

Ganache (see below)

1. For cook­ies: Lightly grease two bak­ing sheets; set aside. Un­wrap one disc of pas­try and place it on a lightly floured sur­face. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Be­gin rolling the pas­try from the cen­ter for­ward, us­ing less pres­sure on the edge. Every few rolls, ro­tate the disc a quar­ter-turn. If pas­try starts to stick, lift it gently and sprin­kle more flour un­der­neath. If the top gets sticky, flip the disc over. Con­tinue rolling and ro­tat­ing un­til the cir­cle is 12 to 13 inches across. Us­ing a 2-inch round cut­ter, cut the dough into rounds and lay them on the bak­ing sheets. Re­peat with sec­ond disc of pas­try. Re­frig­er­ate bak­ing sheets, cov­ered, un­til cook­ies are cold and firm, about 15 min­utes.

2. Mean­while, pre­heat oven to 450°. In a small bowl, beat to­gether the egg and water. In a sec­ond small bowl, com­bine the gran­u­lated and turbinado sug­ars. Brush dough rounds with egg mix­ture and sprin­kle lightly with su­gar mix­ture. Bake un­til cook­ies are puffed and deep golden brown, about 8 min­utes. Trans­fer sheets to wire racks to cool while pre­par­ing fill­ing.

3. To as­sem­ble: Sand­wich 1 to 2 tea­spoons fill­ing be­tween 2 cook­ies, gently press­ing the sides to­gether. Pie Cook­ies taste best the day they’re as­sem­bled. Re­frig­er­ate left­overs in an air­tight con­tainer. MAKES 40 COOK­IES.

FLA­VORED BUT­TER­CREAM In a stand mixer fit­ted with the pad­dle at­tach­ment, com­bine 1⁄2 cup un­salted but­ter (room tem­per­a­ture) with 1⁄4 tea­spoon kosher salt and 1 to 2 tea­spoons of fla­vor­ing. (Try cin­na­mon, in­stant espresso cof­fee pow­der, laven­der buds, jam, maple syrup, ex­tracts such as pep­per­mint or al­mond, liqueurs such as bour­bon or rum—what­ever ap­peals! We used a spoon­ful of seed­less black rasp­berry jam.) Beat for 30 sec­onds. Beat in 2 cups pow­dered su­gar un­til mix­ture is very smooth, scrap­ing down sides as needed.

CHOCO­LATE GANACHE In a heat­proof bowl set over a saucepan of sim­mer­ing water, com­bine 6 ounces chopped bit­ter­sweet or milk choco­late and 3⁄4 cup heavy whip­ping cream. Stir with a sil­i­cone spat­ula un­til com­pletely melted and smooth. Chill, if needed, to reach spread­ing con­sis­tency.

PER COOKIE 82 cal, 5 g fat, 17 mg chol, 41 mg sodium, 10 g carbo, 0 g fiber, 7 g sug­ars, 1 g pro.

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