Pie Scrap Sandwich Cookies
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- 1 grapefruit-size ball of pie dough scraps
- All-purpose flour, for sprinkling board
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 egg, beaten
- ¾ cup heavy cream
- 1½ cups semisweet chocolate, chopped
- ½ teaspoon fine sea salt
- Confectioners’ sugar, for topping
- Special equipment: 2" round cookie cutter or small jar
Procedure
Heat oven to 400°F. Line 2 large baking sheets with parchment paper.
Roll pie scraps: Gather pie scraps into a disk. Lightly sprinkle work surface with flour. Roll out dough into a ⅛" thick piece (it doesn’t need to be round). Lightly dip a 2-3" cookie cutter (or jar) in flour and cut dough into rounds. Reroll and continue to cut dough for a total of 24.
Bake cookies: Place cookies on baking sheets. In a small bowl, stir together sugar and cinnamon. Brush tops with egg and sprinkle with cinnamon sugar. Bake for about 15 minutes until golden, rotating halfway through baking. Let cool.
Make chocolate ganache: Heat heavy cream in a small saucepan until simmering (do not boil). Add chocolate and salt and let sit for about a minute before whisking to melt. Pour into a shallow bowl and chill until slightly firm (ganache should be soft and spreadable. If it gets too hard, rewarm over a pan of simmering water.)
Assemble cookies: Spread chocolate ganache between two cookies. Repeat with remaining cookies. Sift the tops with confectioners’ sugar before serving.
Notes:
Freeze your pie scraps, defrost in the fridge and make these cookies.
Use your favorite pie crust recipe or ours from the Bay Area episode (galette).
Not into chocolate? Fill pie scrap cookies with your favorite frosting, jam, chocolate-hazelnut spread or ice cream.
Roll pie scraps: Gather pie scraps into a disk. Lightly sprinkle work surface with flour. Roll out dough into a ⅛" thick piece (it doesn’t need to be round). Lightly dip a 2-3" cookie cutter (or jar) in flour and cut dough into rounds. Reroll and continue to cut dough for a total of 24.
Bake cookies: Place cookies on baking sheets. In a small bowl, stir together sugar and cinnamon. Brush tops with egg and sprinkle with cinnamon sugar. Bake for about 15 minutes until golden, rotating halfway through baking. Let cool.
Make chocolate ganache: Heat heavy cream in a small saucepan until simmering (do not boil). Add chocolate and salt and let sit for about a minute before whisking to melt. Pour into a shallow bowl and chill until slightly firm (ganache should be soft and spreadable. If it gets too hard, rewarm over a pan of simmering water.)
Assemble cookies: Spread chocolate ganache between two cookies. Repeat with remaining cookies. Sift the tops with confectioners’ sugar before serving.
Notes:
Freeze your pie scraps, defrost in the fridge and make these cookies.
Use your favorite pie crust recipe or ours from the Bay Area episode (galette).
Not into chocolate? Fill pie scrap cookies with your favorite frosting, jam, chocolate-hazelnut spread or ice cream.
Pie Scrap Sandwich Cookies
By Recipe courtesy of Scraps
Serves
Ingredients
- 1 grapefruit-size ball of pie dough scraps
- All-purpose flour, for sprinkling board
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 egg, beaten
- ¾ cup heavy cream
- 1½ cups semisweet chocolate, chopped
- ½ teaspoon fine sea salt
- Confectioners’ sugar, for topping
- Special equipment: 2" round cookie cutter or small jar
Procedure
Heat oven to 400°F. Line 2 large baking sheets with parchment paper.
Roll pie scraps: Gather pie scraps into a disk. Lightly sprinkle work surface with flour. Roll out dough into a ⅛" thick piece (it doesn’t need to be round). Lightly dip a 2-3" cookie cutter (or jar) in flour and cut dough into rounds. Reroll and continue to cut dough for a total of 24.
Bake cookies: Place cookies on baking sheets. In a small bowl, stir together sugar and cinnamon. Brush tops with egg and sprinkle with cinnamon sugar. Bake for about 15 minutes until golden, rotating halfway through baking. Let cool.
Make chocolate ganache: Heat heavy cream in a small saucepan until simmering (do not boil). Add chocolate and salt and let sit for about a minute before whisking to melt. Pour into a shallow bowl and chill until slightly firm (ganache should be soft and spreadable. If it gets too hard, rewarm over a pan of simmering water.)
Assemble cookies: Spread chocolate ganache between two cookies. Repeat with remaining cookies. Sift the tops with confectioners’ sugar before serving.
Notes:
Freeze your pie scraps, defrost in the fridge and make these cookies.
Use your favorite pie crust recipe or ours from the Bay Area episode (galette).
Not into chocolate? Fill pie scrap cookies with your favorite frosting, jam, chocolate-hazelnut spread or ice cream.
Roll pie scraps: Gather pie scraps into a disk. Lightly sprinkle work surface with flour. Roll out dough into a ⅛" thick piece (it doesn’t need to be round). Lightly dip a 2-3" cookie cutter (or jar) in flour and cut dough into rounds. Reroll and continue to cut dough for a total of 24.
Bake cookies: Place cookies on baking sheets. In a small bowl, stir together sugar and cinnamon. Brush tops with egg and sprinkle with cinnamon sugar. Bake for about 15 minutes until golden, rotating halfway through baking. Let cool.
Make chocolate ganache: Heat heavy cream in a small saucepan until simmering (do not boil). Add chocolate and salt and let sit for about a minute before whisking to melt. Pour into a shallow bowl and chill until slightly firm (ganache should be soft and spreadable. If it gets too hard, rewarm over a pan of simmering water.)
Assemble cookies: Spread chocolate ganache between two cookies. Repeat with remaining cookies. Sift the tops with confectioners’ sugar before serving.
Notes:
Freeze your pie scraps, defrost in the fridge and make these cookies.
Use your favorite pie crust recipe or ours from the Bay Area episode (galette).
Not into chocolate? Fill pie scrap cookies with your favorite frosting, jam, chocolate-hazelnut spread or ice cream.