Christmas Pie Crust Cookies

I love to get creative in the kitchen. I'm a throw in a little of this and a smidgen of that type of cook. When I do have a recipe to go by, I usually veer off course and give it my own spin. I sew like I cook and bake and usually just make it up as I go along. Sometimes it turns out great and sometimes it...umm...becomes a learning experience. {wink, wink}

The newest kitchen creation that the kids and me whipped up turned out delicious! Homemade raspberry jam sandwiched between moist pie crust cutouts. If you love fruit-filled pies then you'll love these not too sweet cookies that are reminiscent of raspberry tarts.

Ingredients:

• pie crust dough (Use your favorite pie crust recipe or store-bought works too.)
• jam
• powdered sugar
• flour

You'll also need:

• cookie cutters
• rolling pin
• fork
• baking sheet
• parchment paper
• oven, of course

Directions:

Preheat the oven to 375 degrees. Mix up and roll out your dough onto pieces of parchment paper that have been dusted with flour. Use cookie cutters to make crust cutouts. When you run out of places to cut the shapes, knead the dough together and roll it out again. Continue doing this until you have used up all of the dough to make your shapes. We did little Christmas trees. Coat the front and back of a crust cutout with powdered sugar. Place it on a baking sheet. Spoon a small amount of jam onto the middle of the piece of crust. Coat a second cutout in powdered sugar and layer it on top of the first one. Use your fork to press the edges of the two cutouts together. Make a small slit on the front of the crust. Repeat these steps for all of your crust cutouts. Bake them for 10-15 minutes or until the edges begin to turn golden. Enjoy!

*Optional: For a sweeter treat, you can mix up a sugar glaze to smear over the top of each pie crust cookie. 

Happy baking!