Description
Delightful cherry pie cookies that combine classic pie filling with a portable cookie form, perfect for parties and gatherings.
Ingredients
Scale
- 1 batch of chilled pie crust or cookie dough
- 1 cup fresh cherries or canned cherry pie filling
- 1–2 tsp granulated sugar (if using fresh cherries)
- 1 tsp lemon juice (if using fresh cherries)
- 1 tsp cornstarch per cup of cherries (for thickening)
- 1 beaten egg (for egg wash)
- 1 tbsp water (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare or chill the dough to about 1/8-inch thickness and cut rounds with a 2-2½ inch cutter.
- Spoon about 1 teaspoon of cherry filling onto half of the rounds, leaving a margin around the edges.
- Brush the edges with a little beaten egg, top with another round or lattice, and crimp to seal.
- Dock the tops to vent and bake at 375°F (190°C) for 12-15 minutes until golden and bubbly.
- Let cool before serving, and dust with powdered sugar if desired.
Notes
Chill shaped cookies for 15-30 minutes before baking to prevent spreading and leaking. Use an egg wash for shiny tops.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg