Pie Crust Cookies
Crumbly, nut-topped pie crust cookies with a hint of cinnamon, perfect for a sweet snack or tea time treat, appealing to cookie lovers of all ages.
Ingredients
Instructions
- Cream the margarine and sugar; add flour and cinnamon, then unbeaten egg yolk.
- Use a lightly buttered 17 1/2 x 11-inch cookie sheet.
- Put the lump of dough in the center of the cookie sheet and spread with hands, patting and pressing until the entire pan is covered evenly.
- Beat egg white slightly and spread over the top of the dough.
- Sprinkle chopped pecans or walnuts over the top.
- Bake for 50 minutes to 1 hour at 275°F. After baking, cool for 1 minute, then cut into strips and crosswise into diamond-shaped cookies.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a nut-free version, omit the pecans or walnuts and try adding a pinch of nutmeg for a warm spice note. Ensure your ingredients are at room temperature for easier mixing. If you like a bit more sweetness, you can increase the sugar by a couple of tablespoons.
Serving Suggestions
These pie crust cookies are delightful on their own but pair beautifully with a cup of tea or coffee. For a festive touch, serve them alongside Gladys' Cherry Easy Dessert as part of a dessert platter. They also make a great snack to accompany a light fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Cookies contains roughly 399 calories, with 6g protein, 29g carbohydrates, and 32g fat. It is a good source of dietary fiber (17% of the Daily Value) and protein (11% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, this may slightly alter the texture, making the cookies a bit denser. If you want a gluten-free option, you can use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper binding.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and firm to the touch. Since baking times can vary based on your oven, start checking for doneness at the 50-minute mark. Remember, the cookies will firm up as they cool, so avoid overbaking them.
Can I add other toppings to the cookies?
Absolutely! Feel free to experiment with toppings like chocolate chips, dried fruit, or even a drizzle of icing for added sweetness. Just be mindful of the baking time if you add ingredients that might require longer to cook, ensuring they don’t burn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).