Pie Crust Animal Cookies Recipe
Yield: 24-36 cookies, depending on the size of your cookie cutters
  • 2½ cups (325 g) all purpose flour
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar
  • ½ pound (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice
  • 1 egg
  • 1 tsp water
  • raw sugar (for sprinkling on top)
  1. Place your cut butter on a plate and put it in the refrigerator until you're ready to use it.
  2. Stir the flour, salt and sugar together in a large bowl.
  3. Combine the cold water, cider vinegar and ice in a liquid measuring cup with a spout. Set aside.
  4. Add the cold butter to the flour mixture and toss it around to coat it with flour. "Cut it in" using a bench scraper, pastry cutter or your hands (or a food processor). Try to do this quickly and work until you have pea-sized pieces of butter.
  5. Add 1-2 tbsp of the ice water mixture to your butter and flour mixture. Using your hands, bench scraper or spatula, etc., work it in until fully incorporated.
  6. Keep adding 1-2 tbsp of the ice water mixture and mixing it in just until the dough comes together in a ball. There may be some dry spots hanging around. Use your hands to pinch it all together in a ball.
  7. Cover with plastic wrap and refrigerate for at least one hour, but preferably overnight.
  8. When you're ready to make the cookies, heat the oven to 375°F and prepare some baking sheets with parchment paper.
  9. Whisk together the egg and 1 tsp of water in a small bowl and set aside.
  10. Remove the dough from the refrigerator and cut into 3 pieces. Keep one piece out and put the other two back in the fridge.
  11. On a floured surface, roll out the dough to about a ⅛ - ¼ inch thickness. (You should also flour your rolling pin.) Flip the dough over and rotate it as you roll it out, and add more flour as needed if things are sticking together.
  12. Use cookie cutters or biscuit cutters to pull shapes out of the dough. I found it easiest to hold the cookie cutter down on the dough and pull the excess dough away from the edges. Place the "cookies" on your parchment-lined baking sheet, leaving 1-2 inches between them. Re-roll out your scraps and keep cutting until you don't have any dough left.
  13. Brush the cookies with the egg wash and sprinkle them with raw sugar before putting them in the oven.
  14. Bake for 15-20 minutes until they are golden brown on top.
  15. Repeat with the remaining dough from the refrigerator.
  16. The cookies are best eaten within one to two days.
Recipe by Cake Over Steak at https://cakeoversteak.com/pie-crust-animal-cookies-2-years-of-blogging/