NUTTY PIE-CRUST COOKIES
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. -Sonji McCarty-Onezine, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 120 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ground nuts, butter and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
- Bake at 350°F for 10 to 12 minutes.
- Cool and fill, as desired.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
COOKIE NUT CRUST
This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!
Provided by Cindy Lynn
Categories Pie
Time 15m
Yield 1 single crust (open pie), 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour and baking soda.
- Add the butter, brown sugar, walnuts and vanilla.
- Blend well.
- Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
- Cover the fluting with a strip of aluminum foil to prevent overbowning.
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
More about "nutty pie crust cookies recipes"
BEST NUT PIE CRUST RECIPE - HOW TO MAKE NUT PIE CRUST …
From food52.com
Reviews 1Category Dessert
PIE CRUST COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 20Calories 171 per servingCategory Dessert
4 INGREDIENT PIE CRUST COOKIE RECIPE | NUT PIE CRUST …
From nelliebellie.com
LUCIA'S NUTTY PIE CRUST - THE HARVEST COOK
From theharvestcook.com
HOW TO MAKE PIE CRUST COOKIES - FOOD COM
From foodnetwork.com
EASY PIE CRUST COOKIES RECIPE 2 WAYS - AN EDIBLE MOSAIC™
From anediblemosaic.com
NUTTY PIE-CRUST COOKIES | RECIPE | PIE CRUST COOKIES, COOKIE RECIPES ...
From pinterest.com
PIE CRUST COOKIES - MAMA LOVES FOOD
From mamalovesfood.com
NUT PIE CRUST - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE A NUT PIE CRUST TO UPGRADE YOUR HOLIDAY …
From bhg.com
NUTTY PIE CRUST COOKIES RECIPE HOW TO MAKE IT TASTE RECIPES
From hercules.dixiesewing.com
NUTTY PIE CRUST | JUST A PINCH RECIPES
From justapinch.com
HOW TO MAKE NUTTER BUTTER COOKIE CRUSTS - TWO SISTERS
From twosisterscrafting.com
PIE CRUST COOKIES RECIPE | KITCHN
From thekitchn.com
NUTTY PIE-CRUST COOKIES | RECIPE | COOKIE RECIPES, PIE CRUST COOKIES ...
From pinterest.com
SIMPLEMILLS - CRUNCHY COOKIE CRUST : HOW TO
From simplemills.com
NUTTY PIE-CRUST COOKIES - COMPLETE RECIPES
From completerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love