Pie crust dough is great to have on hand. It is a good way to get the feel of a cookie without the sugar in most cookie recipes.
The Ingredient List
Makes two nine inch pie crusts, or about 22 maple leaf cookies, using a 2 inch cutter.
2 cups all purpose flour
1 teaspoon salt
1 cup shortening (I use Spectrum Brand Organic All Vegetable Shortening)
1/2 cup water (very cold)
2 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon sugar (set aside for topping)
1/2 teaspoon cinnamon (set aside for topping)
Dash of salt (set aside for topping)
This is also the crust I use for apple, pumpkin and sweet potato pies. You may omit the brown sugar and cinnamon for a plain basic crust.
The Preparation Method
1. In a large bowl combine flour, salt, sugar and cinnamon. Mix well.
2. Cut in the shortening. Work it with a dough cutter or two dinner knives (not sharp knives) till dough resemble course crumbs.
3. Add water in increments of 1 tablespoon at a time. I find I use about 1 tablespoon less than this recipe calls for.
4. Stir or work with hands (use gloves) until it forms a ball.
5. Divide dough into two balls. I shape into flat rounds.
6. Wrap in plastic or parchment paper and refrigerate 4 hours or overnight.
7. Lightly four a work surface, roll out dough to about 1/8 inch thickness.
8. Choose your cookie cutter. If using a two inch maple leaf, after cutting, use a knife point to press in leaf veins on both sides.
9. Mix the sugar, cinnamon and dash of salt together.
9. Sprinkle cookies with mix, and press mixture in…do both sides. If you are using a leaf shaped cookie cutter, remember to score in the leaf veins with the back side of a knife.
10. Bake at 350º for 30 minutes. Rotate baking sheet at half point of time. Watch for the desired golden brown color.