Pie Cookies

Our kids like to make these "cookies" as a tide-me-over treat when we make pie.  We usually only use the left-over dough, but you can make a full or half recipe of pie dough, just freeze the leftovers.

Ingredients:

Pie dough, WF dough or GF dough

Various sprinkles or natural cane sugar

Instructions:

1. On a lightly floured surface, roll out or let the kids roll out the dough, not quite as thin as you would for a pie.

2. Cut in various shapes with cookie cutters or a butter knife.

3. Place on a cookie sheet 1-inch apart.

4. Use a pastry brush or your fingers to dab water sparingly over the tops of the cookies.

5. Decorate with various colored sprinkles or natural cane sugar.

Bake for 5-7 minutes at 350 degrees.

Eat as soon as they cool, you won't be able to wait any longer!

Kid tip:

My 5-year-old can do all the steps of this recipe with minimal help, but rolling the dough without ripping it can be frustrating for little ones.

Pie Crust

Ingredients:

2 cups white spelt flour

1/4 tsp. salt

10 Tbls. butter or margarine, chilled (If you are Dairy-Free, use DF margarine.)

1/4 Cup cold water (more or less accordingly)

Instructions

1. In a mixing bowl combine your flour and salt.

2. With a fork or pastry blender incorporate the butter.

3. 1 Tbl. at a time add the water until the dough is soft but workable.

4. Make two balls of dough, wrap in parchment paper or plastic wrap and refrigerate until needed.