Fall Leaf Pie Cookies
2 sheets of 10x12 in. frozen pie dough
Approx. 2 tbsp Peanut Butter & Co. Dark Chocolatey Dreams
Approx. 2 tbsp Peanut Butter & Co. Mighty Maple
1/4 tsp water
3 - 3 ½ inch leaf-shaped cookie cutter
Open the box of pie crusts and lay the sheets on a clean surface. Allow the pie crusts to sit at room temperature for about fifteen minutes. Preheat the oven to 350˚F.
In the meantime, cover one or two baking sheets in parchment paper and set aside. Prepare an egg wash by lightly beating together egg and water.
When the pie crusts are room temperature, use the leaf cookie cutter to cut out 24 shapes. Transfer half of the cutouts to the baking sheet and brush the edges with a tiny bit of water.
Place about 1 – 1 ½ teaspoon of Peanut Butter & Co. Dark Chocolatey Dreams in the center of six of the shapes. Place about 1 – 1 ½ teaspoon of Peanut Butter & Co. Mighty Maple in the center of the other six shapes. Top each with a matching cutout, and press the edge lightly with your fingers. Use a fork to crimp the edges.
Brush each pie cookie with the egg wash. Make sure to get egg wash over the entire surface of the cookie. Note that since these pie cookies won’t be in the oven for as long as a full-size pie, they won’t develop a nicely browned crust without the egg wash. Use a small knife to cut leaf vein slits in the top of each pie cookie.
Bake for about 15 to 20 minutes, until crust is golden brown. Remove from the oven and transfer to a wire rack to cool.
Prep Time: 10 minutes
Cook time: 20 minutes
Yield: 12 cookies