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.)
HANDS ON 30 MINUTES TOTAL 45 MINUTES
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.