Taste \\ Pie Crust Sugar Cookies

February 19, 2014

Pie Crust Sugar Cookie | The Proper Pinwheel

Do you have recipes that bring back memories when you make them? You know, that one recipe that you have a specific memory of? That’s exactly what these pie crust sugar cookies are to me. I remember baking (and devouring!) them at my Great-Grandma Ellis’ when I was really little. This recipe didn’t resurface in my life for years. I searched and searched for it, but it seemed to have passed on into recipe heaven. Until two years ago when I begged my mother to help me find it. I practically threatened her life. I take my treats very seriously, I’ll have you know.

These cookies are delicious. And they’re tiny so you can have a lot of them without feeling like you’re doing any serious damage. ;)

Pie Crust Sugar Cookie | The Proper Pinwheel

Ingredients:

  • 1c butter (softened)
  • 2 c flour
  • 1/2 c sour cream

Cream butter and flour together and then slowly add sour cream. Cover with plastic wrap and chill for a minimum of two hours. Once chilled, roll to 1/4″ thick. Using a small circular cutter (I used the lid from my vegetable oil! I’m so clever…), cut out tiny circles and place on a greased cookie sheet. Poke holes with a fork in the tops of cookies. Sprinkle with sugar. Bake at 375 degrees F for 7 minutes and allow to cool!

Pie Crust Sugar Cookie | The Proper Pinwheel

Frosting:

  • 1/4 c butter (softened)
  • 1 c powdered sugar
  • 1 egg yolk
  • 1 tsp vanilla

Cream butter and powdered sugar together. Add egg yolk and vanilla and mix well. Drop one drop of your choice of food coloring and mix, mix, mix! Spread some frosting on the bottom of one cookie and sandwich it with another! Keep cookies chilled until ready to serve.

Pie Crust Sugar Cookie | The Proper Pinwheel The magic behind these cookies is how light they are. I mean, it’s like eating really, really delicious pie crust. That’s been sprinkled with sugary goodness and filled with fantabulous frosting. I’m salivating just typing these words. So sad to say I ate all these cookies after photographing them. This recipe makes A LOT. And I ate them all…
Pie Crust Sugar Cookie | The Proper Pinwheel Pie Crust Sugar Cookie | The Proper Pinwheel Pie Crust Sugar Cookie | The Proper Pinwheel

Pop ‘em like popcorn, my friends. I feel so nostalgic whenever I make these. It’s funny how a memory can do that to you. Do you have a recipe that just takes you to memory town? I’d love to hear!

13 thoughts on “Taste \\ Pie Crust Sugar Cookies

  1. Bryn

    I LOVE these cookies (and your blog) and make them every year at Christmas! So good! One tip that seems to make it go a little faster – try poking the dough before you cut out the circles. I just throw down like a crazy person with a fork!

    Reply
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  3. Ann

    Love your beautiful cookies! They’re a tradition in my family too – I’ve always heard them called Swedish Cream Wafers. My recipe is nearly the same except with heavy cream instead of sour cream and I leave out the raw egg yolk. They’re pretty at Christmas if you make a double batch with pink and light green frosting.

    Reply
  4. darla

    i thought it wasnt safe to eat something with raw egg. the frosting is what im talking about. but looks good.. guess you can use any flavor or frosting you want.

    Reply
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