WALNUT PIE CRUST COOKIES

walnut pie crust cookies Walnut Pie Crust Cookies came about in my house when I was a child.  I told my mom, at the last minute, that I needed to bring a treat to school the next day. There was no time to go to the grocery store for ingredients. So, my mom gathered a few things she had in the kitchen and came up with these wonderful cookies!

Walnut Pie Crust Cookies are extremely easy to make! Unroll refrigerated pie crust, brush it with melted butter, top with brown sugar and ground walnuts, cut into 12 wedges, roll up like crescent rolls and bake for 10 minutes! Cool for another 10 minutes, then sprinkle the cookies with powdered sugar.

The cookies were a hit with my classmates! (Nobody in my class was allergic to nuts at that time, so it was safe to bring these!) Walnut Pie Crust Cookies been a favorite dessert in my family ever since! These cookies are perfect for entertaining, when you need to bring something to an event, or for any holiday!

Visit my video to see how I make Walnut Pie Crust Cookies!

WALNUT PIE CRUST COOKIES

Walnut Pie Crust Cookies are the perfect treat for entertaining, to bring to an event, or to make for the holidays! These cookies came about (in my house anyway) when I was little and told my mom at the last minute that I needed to bring a treat to school the next day. Since there was no time to go to the grocery store for ingredients, my mom took a look at what she had in the kitchen and came up with these delicious cookies!

Servings 12 cookies
Author YumDelectable

Ingredients

  • 1 roll refrigerated pie crust dough
  • 1 tbsp butter , melted
  • 1/4 cup packed brown sugar
  • 1/4 cup ground walnuts

Instructions

  1. Preheat oven to 425° F.

  2. Take the pie crust out of the refrigerator and let stand 20 minutes.
  3. Unroll the pie crust (at room temperature) onto a flat surface.
  4. Brush pie crust with butter until the entire surface is coated with butter.
  5. Sprinkle brown sugar onto crust and spread around with fingers.
  6. Sprinkle walnuts onto crust and again, spread around with fingers. (Be careful not to make it too high in the middle because that is where the points of the cookies will be.)
  7. Cut crust into 4ths. Then cut the 4ths into 3rds, so that you have 12 equal wedges.
  8. Start at end and roll each wedge up like a crescent roll. (Be sure not to roll them too tight!)
  9. Place the rolled cookies onto an ungreased cookie sheet.
  10. Bake at 425° F for 10 minutes.

  11. Cool on cooling rack for 10 minutes.
  12. Sprinkle with confectioners sugar.
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