Cinnamon & Sugar Pie Crust Cookies
Yield depends on how thin you roll the dough and the size of your cookie cutter
For the cookies:
1 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup cold unsalted Kerrygold butter
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup ice cold water
For the topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1. Whisk the flour, sugar, and salt together in a large mixing bowl.
2. Cut the cold butter into pieces and add the pieces to the flour mixture. Toss the butter in the mixture until it is completely covered in flour.
3. Using a pie cutter, cut the butter into the flour mixture until you have have a combination of pea size chunks and smaller chunks.
4. Add the cold water to the mixing bowl a little at a time. Use a fork to mix it together gently until the dough comes together when pinched.
5. Take the dough from the bowl and gently press it together and form it into a rough flattened disk. (Keeping the dough rough will ensure a nice flaky pastry.) Lightly dust the disk with flour, then wrap it in plastic wrap and put it in the refrigerator. Let the dough rest and chill for at least 30 minutes, or overnight.
6. When you are ready to bake your cookies, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
7. Dust a clean workspace with flour, then take out your chilled dough, unwrap it, and lightly flour the top of the dough. Beat the dough lightly with a rolling pin to soften it slightly, then re-flour your workspace and the dough.
8. Roll the dough out until it is about 1/4-inch thick, turning it and flipping it as you go so that it is even, adding additional flour as necessary to prevent sticking.
9. Whisk the cinnamon and sugar together in a small bowl, then sprinkle it with cinnamon and sugar. Using a cookie cutter, cut the dough into shapes and place them on the prepared baking sheet.
10. Bake the cookies in the preheated oven for 12 to 15 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.