Sweetie Pie and Cupcakes

Walnut Cranberry Pie Crust Cookies

Delicious Walnut Cranberry Pie Crust Cookies can be made with leftover dough to decorate your holiday pie, or make them with a full batch of dough as a party treat during the holidays. You can add any type of crushed nuts or dried berries that you love into these pie crust cookies.

CourseAppetizer, Dessert, Party Food
CuisineAmerican

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
10minutes	2hours

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
10minutes	2hours

Ingredients

Instructions

Place butter in freezer for half hour before.
In a food processor, combine 2/3 of the flour, the salt and the sugar. Pulse the dry ingredients 5-6 times.
Chop the butter into 1/2 inch squares and spread the chunks evenly over the flour mixture in the food processor.
Place the top on the food processor and pulse to start incorporating the butter. You may have heard to stop when the butter is pea-sized, but in this case, keep pulsing until you see the entire mixture come together into a dough.
Take the lid off and spread the mixture out evenly in the processor. Add the rest of the flour on top. Put the lid back on and pulse 5-6 times. The dough may break up into large clumps with lots of flour surrounding it. This is what you want!
Transfer the dough into a bowl. Add three tablespoons of the ice cold water and turn dough over 2-3 times (don’t overmix, just push down and turn). Add the last 3 tablespoons of water and turn again forming it into a messy ball. This dough will be very wet, but that’s okay!
Flour a work surface generously. Turn the ball of dough out onto the surface and use a spatula or scraper to cut the dough ball in half. One half can be used for your pie crust. The other can be used for pie crust cookie decorations. Or use all of the dough for pie crust cookies!
Wrap each half in plastic wrap.
Push down on the wrapped dough to flatten it out into a 4-5 inch disc. Refrigerate for a least 2 hours. They can be stored up to a maximum of 3 days.
Flour a work surface. After the dough is chilled, remove it from the wrap and roll it out on floured surface.
Sprinkle the walnuts and cranberries onto the rolled out dough.
Use your favorite Fall cookie cut outs to cut out shapes in the dough.
Place the cut outs on a baking sheet lined with parchment paper. Chill in the fridge until ready to use or bake.
Bake at 425 degrees F for 8-10 minutes or until they turn golden brown. They also brown if you are baking pie at 375 after about 15-20 minutes. Enjoy as a sweet holiday treat!

Recipe Notes

SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

Wilton Leaf Cookie Cutters

Kitchen Aid Food Processor

KitchenAid Food Processor

Nordicware Professional Baking Sheet

NordicWare Professional Baking Sheet

Bamber French Style Rolling Pin

Bamber French Style Rolling Pin