Peach Cobbler Cookies

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There is nothing more adorable than miniature pie cookies. This is an absolute favorite of mine. I hope you all enjoy.

Ingredients

  • 1 Package Refrigerated Pie Crust, slightly thawed (box should have 2 rolls)
  • 1 Large Can of Peach Pie Filling
  • Salt
  • 1 Egg, beaten
  • 1 Tsp Water
  • ½ Cup Sugar
  • ¼ Tsp Cinnamon
  • ¼ Tsp Nutmeg

Directions

Start out by preheating the oven to 350 degrees.

Next, place the peach pie filling into a medium bowl and use a fork and knife to cut the peach slices into bite-sized pieces. When you’ve finished you can set this aside.

After, in a small bowl, whisk together your egg and water using a fork or small whisk. Then, set this aside as well.

In another small bowl combine the sugar, salt, cinnamon, and nutmeg. Stir it well, and set this bowl aside as well.

Next, place a silicone baking sheet on your countertop or working surface and roll out 1 sheet of refrigerated pie crust. Make sure that your pie dough is slightly thawed, room temperature is best. If it is too cold the crust will crack and won’t roll.

Using a 2 1/2 inch round cookie cutter, cut out as many round circles as you can get from the sheet, and set the circles aside. Roll the remaining refrigerated pie crust out on the silicone baking sheet and cut as many circles as you can using a 3 inch round cookie cutter. Cut the three-inch circles into ¼ inch strips.

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Once you have cut out all of your circles and strips, place the 2.5-inch circles on the silicone baking sheet 2 inches apart. Then, place a spoonful of peach pie filling on to each 2.5 inch round cookie.

Make sure to leave enough space around the edges so that you can seal the cookies shut with egg wash. Using your finger, rub egg wash around the peach pie filling on each cookie.

Now, using the strips of pie crust you cut before, place the ¼ inch strips of remaining cut out crust over each cookie in a lattice pattern.

Press down around the edges with a fork to seal the cookies shut, where you’ve put the rub egg wash around the outer edge of the cookie.

Using a pastry brush, brush the top of each cookie with the egg wash. Sprinkle your cinnamon sugar mixture over the top of the cookies.

Finally, place in the preheated oven and bake for 20-25 minutes or until golden brown.

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