Pie Crust Cookies

Pie Crust Cookies

Pie Crust Cookies

North Carolina Our State magazine recently published a few retro recipes. I learned these pie crust cookies were the kind of small bites offered to travelers in the first half of the 20th century at roadside tea rooms. I used a refrigerated pie crust and can’t imagine that a homemade pie crust was any better. They are delicious!

Yield: 2 to 3 dozen cookies.

1 (2-roll) box refrigerated pie crust
1½ cups light brown sugar
2 large eggs
1½ cups pecans, chopped
1 teaspoon vanilla extract


  1. Thaw pie dough according to package instructions. Place pie dough rounds on a lightly floured surface.
  2. Mix together sugar, eggs, pecans, and vanilla.
  3. Spoon mixture on top of pie dough rounds, making sure to spread to the edges.
  4. Using hands, roll each pie dough round into a log and cover with plastic wrap, twisting at both ends to seal. Refrigerate for at least 1 hour. Overnight is better.
  5. When ready to bake, preheat oven to 375°. Remove plastic from dough logs. Slice logs into ½-inch thick rounds, and place slices on a parchment-lined baking sheet. (Be sure to use parchment paper on the baking sheets or you’ll have a sticky hard-to-clean mess.)
  6. Bake for 15 minutes or until cookies are lightly browned.
  7. Once cool, cut off excess sugar around the edges or leave on for a more rustic look.

Tip: Cut the recipe in half using only one pie crust.

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