Candi's Desserts #106

Pie Cookies

INGREDIENTS

For your Cookie Dough:
two cups flour
quarter tsp salt
half tsp baking powder
one tsp pumpkin pie spice
half cup unsalted butter
one cup sugar
one egg
two tbsp milk
half tsp vanilla extract
For your Royal Icing:
half lb confectioner’s sugar
two half tbsp. meringue powder
two tbsp water
brown, yellow and orange food coloring

DIRECTIONS

Cook the cookies: Mix the flour, salt, baking powder and pumpkin pie spice in a bowl. Set aside.

Whip the butter and sugar with an electric mixer until pale and fluffy. Put the egg, milk and vanilla extract and mix well. Put the flour mixture and mix till mixed.

Shape into a disk, cover in plastic wrap and chill in the fridge for one hour.

Roll out to quarter inch-thick on a floured surface and cut into four-inch circles. Put on a baking sheet lined with parchment paper. Cut some of the circles into segments.

Cook at 350F for ten minutes. Cool on the pan for five minutes, then move to a wire rack and cool completely.

Wrap the entire surface of the cookies with the orange icing and let sit at room temperature for one hour, or till dry to the touch. Pipe the crust with the brown icing, wiggling the piping bag to create a wavy pattern. Use the white icing to create dollops of whipped cream.

Allow the cookies to dry completely, about one hour.

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