Spawned from a near-crisis in the kitchen of Emily Kastner of Tar-Tryin', this recipe is such a great concept: pie without the stress of a perfectly crimped crust.
I made a batch for our dogsitters; they're a sweet-as-pie gift reminiscent of a summer picnic, and customizable to your favorite berry. Enjoy!
gingered raspberry-white chocolate pie cookies
- Dough from 1 pie crust recipe (I used the same dough recipe as did my banana cream pie.), chilled overnight in the refrigerator.
- 6-ounce package of raspberries
- 100g best-quality white chocolate
- 1/2 tsp ground ginger
- 2/3 c. sugar (approximate)
- 1/8 cup buttermilk/karnemelk
- 1/2 tsp salt
1. Preheat oven to 325F / 160C / 145C (fan)
2. Roll dough into balls that fit into your palm, and have a tiny bowl of water on hand to set your fingers in if you’re dealing with dry dough. Also, have a small bowl of flour in case your dough is on the wet side.
3. Using your thumb, make a well in balls, then add 3-5 raspberries, a generous pinch of sugar, and a dash of ginger.
4. Gently pinch edges of your ‘bowls’ to enclose berries inside ball of dough. (For a flatter, oblong cookie, make a boat shape rather than a ball.)
5. Place pie cookies at least 2 inches apart from each other on a baking sheet lined with either a liner or parchment paper. Using a sharp knife, score the top of each. An ‘X’ or tic-tac-toe pattern work well.
10. Bake for 10-15 minutes, or until they’re a light golden brown.
11. Brush the tops and sides of each cookie with buttermilk, generously sprinkle sugar on each, and continue baking until a deeper golden brown, 3-5 minutes.