- Piecrust Cookies
Meal Tags: Dessert, Make-ahead
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- 2 premade pie crusts
- 1/4 cup melted butter
- 1/4 cup sugar
- 1-2 tablespoons ground cinnamon
- 1 large egg, beaten for egg wash
- 1/2 cup icing sugar
- 1-2 tablespoons milk or cream
Preheat the oven to 375ºF. Line two baking sheets with parchment paper. Set them aside.
In a small bowl, mix together the butter, sugar and cinnamon. Spread the mixture over the pie crust and roll up to form a log. If you have time, chill the dough in the refrigerator for at least an hour.
Cut the log into 1/4-inch slices and place the cookies on the baking sheets. Brush them with the egg wash and bake until they are golden, about 7 to 9 minutes.
To make the glaze, whisk the icing sugar with the milk until smooth. If the glaze is too runny, add a bit more icing sugar. If the glaze is too thick, add another splash of milk or cream. Drizzle each cookie with glaze and allow to set slightly before serving.
Serve immediately or store in an airtight container for up to 1 week.