Pie Crust Cookies
If you've made the Mini Pecan Pies from my last recipe and like me, you have some unused pie crust dough left over after you cut your 12 circles, 12 acorns, and 12 leaves, the rest of the dough does NOT have to go to waste!
You can use it to make some tiny cookies that go great with a cup of tea. Like the pie crusts, these will be only slightly sweet and taste similar to cinnamon toast crunch cereal. Shall we call them Cinnamon Toast Crusts? 😉
If you haven't already made the dough, here is the ingredient list:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ oat flour
- ½ hazelnut flour (or almond flour)
- ¼ cup date powder (sometimes called date sugar)
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup plain, unsweetened Greek yogurt
- 1 tsp vanilla extract
- ½ cup water (or more as needed)
- 1 Tbsp pure maple syrup, for brushing the crusts
- 1 Tbsp date powder + 1 tsp cinnamon (or pumpkin pie spice blend) for sprinkling
(or adjust quantities to suit the amount of leftover dough you have)
Here's how to do it:
Just like we did to make the Mini Pecan Pies, roll your unused dough into a ball.
Then press it out as flat as you can with your hands.
Grab a rolling pin and roll the dough out until it's between ¼ and ⅛ of an inch thick.
Make as many little cookie cutouts as you have room for. Try to be efficient with the space and line them up right next to each other.
Note: You don't necessarily have to stick to leaves and acorns. Use any cookie cutters you have, but try to make all the cookies *roughly* the same size so some won't take longer to bake than others. The cookie cutters I use are linked below in the equipment notes.
Pull the dough scraps away from your cutouts.
Repeat and use remaining scraps the same way, until you've used up all the dough.
Preheat the oven to 350°F and reuse the parchment paper on which you rolled out your dough to line a baking sheet.
Place the cutouts on the parchment lined baking sheet, evenly spaced.
In a small bowl, combine date powder (aka date sugar) and ground cinnamon or pumpkin pie spice blend, and stir well. The exact quantities don't matter and will depend on how much dough you had left over to begin with. Trust your instinct and start with only a little -- you can always mix more later.
Brush each cookie with pure maple syrup.
Then sprinkle each with the date power + spice mixture, which will adhere to the cookies thanks to the maple syrup.
Slide the pan in the oven and bake the cookies for 15 minutes, or until firm and lightly browned.
💡 Fun Tip: I had a little pie filling left over from the Mini Pecan Pies recipe, and I spread it over the backs of my leaf cookies, then paired them up to form sandwich cookies. Basically it was a one-bite ultra-mini pecan pie. So yummy!
Serve with a cup of hot tea and enjoy 🙂
Quick note: Some of the links below are affiliate links, which means I'll earn a very small commission if you make a purchase through my link, at no additional cost to you. Your support makes my work possible and I appreciate you very much!
Equipment Links
🌸 Cookie Cutters: https://amzn.to/4pGZlTD
🌸 Silicone Pastry Brush: https://amzn.to/3YA13ua
Ingredient Links
🌸 Hazelnut Flour: https://amzn.to/3KGutDQ
🌸 Date Powder: https://amzn.to/48Zypay
🌸 Plain, Unsweetened Plant-Based Greek Yogurt: https://amzn.to/4aW5k2u
If you see something in my kitchen not listed above and want to know where to get it, please email or message me and I'll find you a link if I can!
You can also check out my Amazon Storefront for a pretty complete list of my kitchen equipment recommendations.
