Description
Buttery, crispy Lattice Pie Cookies are flaky pie crust cookies with a little extra crunch and sweetness from sparkling sugar.
Ingredients
- All-purpose flour, for dusting
- 1 package (14.1 ounces) refrigerated rolled piecrusts (2 crusts; such as Pillsbury) or this homemade pie crust recipe
- 2.5-inch round cookie cutter or glass
- 1 large egg
- 2 tablespoons sparkling sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface, then unroll the piecrusts. Using a rolling pin, roll each crust slightly thinner, about 1/8-inch thick. Using a pizza cutter or sharp knife, cut into 1/4-inch-wide strips.
- On another lightly floured work surface, arrange half of the strips vertically, side by side, leaving a small space between each strip. Fold back every other strip halfway. Lay 1 strip horizontally across the unfolded strips, then return the folded strips over the top. Fold back the alternate strips and lay another horizontal strip across. Continue weaving in this manner until you have a lattice. Gently press the intersections and outer edges to help hold the lattice together. Using the 2.5-inch round cookie cutter or glass, cut out about 16 rounds. Carefully transfer to the prepared baking sheet with a spatula.
- In a small bowl, mix the egg and 1 tablespoon of water for an egg wash. Brush each cookie with the egg wash, then sprinkle with the sparkling sugar.
- Bake for 12 to 15 minutes, until golden and crisp. Let cool completely before serving. You can make up to 4 days in advance and store in an airtight container at room temperature until ready to serve.