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–+ servings
Fall holiday Pie crust cookies

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Appetizer, Dessert, Party Food
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups All-Purpose Flour
  • 2 Tbsp Sugar
  • 1 tsp Salt
  • 20 Tbsp Kerrygold Salted Butter Cold
  • 6 Tbsp Ice Water
  • 1 Egg for egg wash if desired
  • 1/2 cup Walnuts
  • 1/2 cup Dried Cranberries

Method
 

  1. Place butter in freezer for half hour before.
    Kerrygold Irish Butter
  2. In a food processor, combine 2/3 of the flour, the salt and the sugar. Pulse the dry ingredients 5-6 times.
    Combine flour, salt and sugar in food processor
  3. Chop the butter into 1/2 inch squares and spread the chunks evenly over the flour mixture in the food processor.
    Cut cold butter into half inch chunks
  4. 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.
  5. 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!
    Add the rest of the flour
  6. 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!
  7. 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!
    Split pie dough in half
  8. Wrap each half in plastic wrap.
    Wrap Pie Dough in Plastic Wrap
  9. 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.
    Flatten Out Pie Dough
  10. Flour a work surface. After the dough is chilled, remove it from the wrap and roll it out on floured surface.
    Rolling Out Pie Dough
  11. Sprinkle the walnuts and cranberries onto the rolled out dough.
    Adding walnut and cranberries to pie dough.
  12. Use your favorite Fall cookie cut outs to cut out shapes in the dough.
    Using Cookie cutters to cut out shapes in pie dough
  13. Place the cut outs on a baking sheet lined with parchment paper. Chill in the fridge until ready to use or bake.
    Pie crust cookies dough cut out and on baking sheet
  14. 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!
    Fall holiday Pie crust cookies

Notes

SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS

 
Fall leaf cookie cutters
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

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