Pie Crust Valentine Cookies
Day Seven: Be Sweet — Pie Crust Cookies
Hello friends. We’re still snowed in here and we’ve been joying watching the Olympics and keeping the fire going in the fireplace. So cozy! After stocking up on provisions yesterday (we’re waiting for the 3rd part of this storm to hit later today), I decided to bake some lovely hand pies for us to enjoy during the Opening Ceremony. I’ll post those later, but I thought I’d share what I did with scrap pie dough.
When IZ was a child, his mother used to sprinkle cinnamon and sugar on pie dough scraps when she made pie. He remembers those bits fondly and usually asks, “What are you going to do with the scraps?” (hint hint) so, I love experimenting and making these little cookies for him. And they’re so versatile! I rarely make them same way twice. This time, I used dried dates and semisweet chocolate, but you can use any dried fruit/nut/or chocolate combination. The trick is to finely chop up your fillings –especially if you’re using smaller cookie cutters. The finer the ingredients, the better they incorporate into the dough and the easier it is to cut your cookies.
I had left over apricot jam glaze, so I used it on these cookies. But you can also glaze them with an egg white and sprinkle sugar on top. Or, leave them plain.
Use heart cookie cutters or, if you’re in a rush, you can block the pie dough and cut little squares or rectangles. These make cute dunking cookies for tea!
White Chocolate Chip and Candy Cane Cookies
Perfect with a cup of tea!
Last Friday IZ and I Baked. Yeah, that’s right, Baked with a capital B. We made 16 dozen cookies plus a dozen mini chocolate cakes for our church’s bazaar. The proceeds go to help mission projects locally, nationally, and internationally. With the landfall of Haiyan in the Philippines –it’s money much needed.
We wanted to make something festive — and to me, at least, a candy cane is the embodiment of holiday sweetness. They’re so charming in their red and white stripes. I especially love the mini ones. I’ll confess, I tend to stash little pockets of them around the house: just so there is always one within reach when the mood strikes. You do that too, right?
So, instead of the usual Salted Chocolate Chip cookies, let me introduce you to the White Chocolate Chip and Candy Cane Cookie. (which, really needs a better name. Suggestions??) These are built on the same recipe for our favorite chocolate chip cookies, but instead of dark chocolate, we substituted white chocolate and candy canes. It’s still a loaded cookie: make no doubt about it. But it’s festive and has just enough peppermint to melt your heart.
How cute is the plate? IZ made it for our family years ago! It says, “Our home for the holidays is a place of joy — Jack, Wendelynn, Georges, and you.”
Yummy! The only thing I’d do differently is I would top each cookie with just a touch of crushed candy cane — for visuals only. Otherwise, these are perfect.
And, if you’re not a white chocolate person, they’re just as good with semi sweet chips. (I should know I made a batch of those as well!)
The bazaar was a big success! And of course, we brought home a box of cookies. The women in my church know how to bake: I’m afraid that box is almost gone. I really need to remember to buy 2 boxes next year and pop one in the freezer for Christmas.
So, tell me… do you have a favorite holiday cookie? Please share your recipe in the comments.
(recipe below the fold)
