Piecrust cookies

Easy cookie made from pie crust!

ALICIA ROSS/Courtesy

Making the old-fashioned coconut macaroons last week got me to thinking about another cookie. Growing up, it was always a treat to take the scraps of my mom’s pie pastry, sprinkle them with sugar and cinnamon, and bake them on a piece of foil. Drizzled with honey, they were a special, practically free treat for kids who couldn’t wait for the pie to finish baking. And not a bit of that precious pastry went to waste.

If you don’t have time to make your own pie pastry, you can still indulge in this simple cookie. Using two refrigerated piecrusts, you can have steaming, sugary homemade cookies that will delight kids and grown-ups alike. Although these are best hot out of the oven, if you have any leftovers, wrap them tightly in aluminum foil and serve them with honey later.

Oh, and if you missed the coconut macaroons recipe, you can find it on kitchenscoop.com. Enjoy!

Alicia Ross

is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006).

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