Scaredy Cat Pie Crust Cookies – Eat Them at Your Peril!
Sweet, salty, crunchy and crumbly, these pie crust cookies will temporarily stain your fingers and tongue black! All the better for Halloween!
- Prep Time: 40 mins
- Cook Time: 40 mins
- Total Time: 1 hour 20 mins
- Yield: 36 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 package 2-crust (9″) refrigerated pie crust dough
- 1/2 cup flour
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 6 1/2 ounces (two 3.25 ounce bottles) of edible black sugar sprinkles
- Tube of edible green sparkle gel
Instructions
- Remove pie crust sleeves from package of pie crust and allow to come to room temperature (about 20 minutes).
- Preheat oven to 375 degrees F.
- Line 4 cookie sheets with parchment paper.
- Prepare work surface (I use the back of my large wooden cutting board) by lightly sprinkling flour over surface (reserve the rest of the flour to use as needed).
- Also, flour a rolling pin.
- Carefully unroll dough (one sleeve at a time) onto the lightly floured surface.
- Using cat cookie cutter, press the cutter firmly into the dough, wiggling to cut all the way through, cutting out cookies.
- Using rolling pin, re-roll dough, as needed, to maximize use of the pre-made dough.
- Transfer each cut-out to parchment-lined cookie sheets.
- Using a pastry brush, brush each cookie liberally with unsalted butter.
- Sprinkle each with granulated sugar.
- Then, sprinkle each with black sugar sprinkles.
- Bake in preheated oven for 10 minutes.
- Remove from oven and allow to cool 2 minutes.
- Transfer to wire cooling rack and allow to cool completely.
- When cool to the touch, use your fingers to pinch off the extra sugar that attaches on the edges of each cookie (be careful of the feet and tail; NOTE: your fingers will be temporarily stained black).
- Transfer to serving platter in a single layer.
- Use green sparkle icing gel to place 2 “eyes” on each Scaredy Cat.
Notes
(1) Be sure to use unsalted butter. Pie crust is salty, so if you use regular butter, your cookies will be too salty! (2) Don’t overbake. The cookies will be light brown underneath the black sprinkles. (3) I was able to get 3 dozen cookies with my cat cookie cutter. You may get more or less depending on the size of your cutter and how close together you are able to cut them out. (4) Any sugar “overflow” onto the parchment paper, will attach to the edges of the cookies. Once cool, it is easy to remove by using your fingers to pick it off. However, if you are able to figure out a way to get the granulated sugar and the black sugar onto each cookie without spreading beyond the cookie border, you can skip this step {grin}!
Find it online: https://tootsweet4two.com/scaredy-cat-pie-crust-cookies/
