Eiffel Tower Piecrust Cookies



Hillary Davis's recipe for Eiffel Tower piecrust cookies from her new book, French Desserts.Yield: 6 to 8 large cookies

For the cookies:
Cooking spray
1 pkg. store-bought piecrust
2 T unsalted butter, melted
1 tsp. pure vanilla extract
Turbinado or granulated sugar
Colored sugar, for decorating

Heat oven to 350˚F and spray a cookie sheet with cooking spray.

On a clean floured work surface, roll out the piecrust to a uniform thickness. Stir together the butter and vanilla and brush the mixture liberally over the piecrust, then sprinkle with the turbinado or granulated sugar.

Using an Eiffel Tower cookie cutter (available on amazon.com) or other shape of your choice, cut out cookies and place them on the cookie sheet. Bake for 10 minutes, or until light brown. Decorate with colored sugar on top.

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