Imagine a cookie that's buttery, crumbly, and utterly irresistible - a cookie that will transport you back to a bygone era of homemade goodness. Look no further! Our Vintage Pie Crust Cookies recipe is a masterclass in texture and flavor, with a tender, flaky crust and a sweet, powdered sugar dusting that will leave you weak in the knees. With just 15 minutes of prep time and 10 minutes of baking, you'll be indulging in these addictive treats in no time. So, what are you waiting for? Dive in and discover the secret to making the perfect pie crust cookies!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, chilled
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup powdered sugar (for dusting)
Instructions
- Remove the chilled butter from the refrigerator and cut into small, 1/2-inch cubes. Keep butter cold until ready to use.
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk together to ensure even distribution of salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- In a separate small bowl, whisk together the egg yolk and vanilla extract until well combined.
- Sprinkle the granulated sugar over the butter-flour mixture and then pour in the egg yolk mixture.
- Gently mix the ingredients using a fork or your hands until the dough just comes together. Be careful not to overmix.
- Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8-inch thickness.
- Using cookie cutters or a knife, cut the dough into desired shapes - traditional pie crust cookies are often simple rectangles or decorative shapes.
- Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Once cooled, dust the cookies generously with powdered sugar using a fine-mesh sieve.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- To ensure your cookies turn out light, flaky, and utterly delicious, follow these expert tips:* Keep your butter cold, cold, cold! This is key to creating a flaky, tender crust. * Don't overmix the dough - stop as soon as the ingredients just come together. * Chill the dough for at least 30 minutes to allow the butter to firm up and the gluten to relax. * Use a light touch when rolling out the dough to prevent it from becoming too dense. * Don't overcrowd your baking sheets - give those cookies some breathing room! * Dust those cookies generously with powdered sugar for an extra-special touch.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 1g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
