Monday Menu: Pie Crust Cookies

B. Dylan Hollis made pie crust cookies last week and of course, I had to try them. With some modifications.  Half got guava jam toppings and the other were full on citrus drops.

Here’s Dylan’s version:

I followed the recipe on the side of the box – box mix, egg, milk (no sour cream on hand), powdered sugar and vanilla.

I split the dough in half and added lemon and lime powder (freeze-dried citrus juice) to one half. Refrigerated for an hour.

I didn’t roll the dough out, because I need the guava cookies to have an indent to hold the jam. If I had rolled them out, I probably would have gotten more cookies. Mine netted me eighteen cookies.

The best part, besides super easy to make, is the next day they were this flaky, crisp cookie. Superb.

I highly recommend and now I have added two boxes of the mix to my pantry for impromptu cookie baking.