Cherry Pie Cookies

I’ve always loved coming up with new baking ideas to challenge myself to become a better baker. These cherry pie cookies are the perfect example. Since I mastered pie, I really wanted to make a mini version using my family’s crust recipe. These are always a hit with a crowd, and it works well for serving pie to more than 8 people at a time. Using my step-by-step tutorial, I hope you are encouraged to try making these on your own as well!

Step-by-step tutorial for Cherry Pie Cookies!

Begin by making the pie crust. (Of course, you can always use store bought).

Combine 2 1/2 c. flour,  2 T. sugar, and 1/2 tsp. salt.

IMG_1596

Cut in 1 cup of shortening using a pastry cutter.

IMG_1597

Continue cutting until the mixture looks crumbly, like so:

IMG_1598

Create a well in the middle,

IMG_1599

and mix up a beaten egg plus milk to equal 2/3 cup. Pour this in the well.

IMG_1600

Carefully stir to combine, and work just until the dough forms. (Overworked pie dough gets tough and can be tricky to work with!)

IMG_1601

Break off a chunk of dough, and roll out on a floured surface until dough is about a quarter inch thick:

IMG_1602

IMG_1603

I used a 3″ biscuit cutter to cut out my circles, but you can use a smaller or bigger size or even a cookie cutter or a glass. I wouldn’t go much smaller than 2″, though.

IMG_1604

Cut out enough to fill up a cookie sheet covered with parchment paper. I filled up two cookie sheets with the pie crust. Once I was done with the first, I put it in the fridge to chill. (Chilled pie dough is soooo much easier to work with for the next few steps).

IMG_1606

Once you’ve used up all the dough (make sure you have an even number of circles!), place the cookie sheets in the fridge while you clean up. I also take the time to set up my stations for the next process.

These stations include: your pie filling (yes, I use canned 🙂 )

IMG_1607

A small bowl with water:

IMG_1608

A paring knife and fork:

IMG_1609

And another small bowl with milk, a pastry brush, and sugar:

IMG_1611

You’re ready to begin the assembly line! Take one cookie sheet out of the fridge to begin. Spoon 3-4 cherries onto the middle of one of the discs:

IMG_1613

Dip your finger in the water and coat the outside of the disc with water. This helps to seal the top and bottom crust.

IMG_1614

Pick up another disc, and, using your paring knife, cut 4 small slits in the middle.

IMG_1615

Place this on top of the cherry-filled disc.

IMG_1616

And gently seal it.

IMG_1617

Using your fork, trace around the outside edge to create a design, like so:

IMG_1618

IMG_1619

Continue this process until you’ve got 12 completed cookies on the cookie sheet:

IMG_1620

Use the pastry brush to lightly brush milk over the top of each cookie, and sprinkle with sugar.

IMG_1621

Bake in a 350 degree oven for 20-25 minutes. And voila! Mini pie cookies. 🙂

IMG_1623

Let cool completely and then devour!

IMG_1624

IMG_1626

I’ve yet to meet a person who doesn’t like my cherry pie cookies – what do you think about them?

IMG_1628

Have a great week!

Signature

Advertisements

One thought on “Cherry Pie Cookies

  1. Pingback: Recipe Round-Up |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s