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Halloween Pie Crust Cookies

Did you know that Southern Baked Pie dough is amazing in the form of a cookie? The flaky texture combined with the slight sweet and saltiness yields a kid - and adult - friendly treat. They're also incredibly versatile and perfect for any holiday! I decided to take advantage of the fall season to create these cute, halloween-themed cookies, but you can make this recipe at any time of the year!

2 recipes SB pie dough   2 egg whites  1 (1-pound) box powdered sugar  1 to 2 tablespoons of water


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

Roll out dough into 2 (12-inch) circles. Cut out desired shapes with Halloween cookie cutters. Place cookies on baking sheet. Prick each cookie with the tines of a fork, and bake for 15 minutes, or until golden brown.

Using a stand mixer, beat egg whites with whisk attachment until frothy. Reduce speed and gradually add in the sugar. Once well-combined, turn mixer up to high and beat until stiff peaks form. Add food coloring to icing if desired.

Place icing in piping bags and decorate cookies, allowing 1 hour for icing to set.

Serves: 2 Dozen


Southern Baked Pie Dough


8 tablespoons (1 stick) unsalted butter

1 ¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon granulated sugar

¼ cup water



Makes dough for 1 single-crust 9-inch pie 

Cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of coarse-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea. 

Add the water all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.

Remove dough from refrigerator and roll out to desired size on a lightly floured surface.

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