Scrap Cookies

You’ve made your pie; trimmed the crust. Now, what do you do with those scraps of dough? Surely don’t throw them away!

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Servings 8servings
Prep Time 20 - 25minutes
Cook Time 15 - 20minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 8servings
Prep Time 20 - 25minutes
Cook Time 15 - 20minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cinnamon Sugar Cookies
  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Knead Bob’s Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into decorative shapes and transfer to prepared baking tray. Freeze for 15 minutes. Meanwhile, combine sugar and cinnamon in a small bowl.
  3. Remove cookies from freezer and dust generously with cinnamon sugar mixture.
  4. Bake cookies at 375°F until golden and crisp, about 15 – 20 minutes.
Salt and Pepper Crackers
  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Knead Bob’s Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into decorative shapes and transfer to prepared baking tray. Freeze for 15 minutes.
  3. Remove crackers from freezer and sprinkle generously with salt and pepper.
  4. Bake cookies at 375°F until golden and crisp, about 15 – 20 minutes.
Raspberry and Lemon Sandwich Cookies
  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Knead Bob’s Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into rounds or other shapes about 1 1/4-inch in diameter and transfer to prepared baking tray. Freeze for 15 minutes.
  3. Remove cookies from freezer and bake at 375°F until golden and crisp, about 10 – 15 minutes. Let cool.
  4. Turn half of the cookies over and top with a bit of lemon curd and raspberry jam. Top the filled halves with another cookie to make a “sandwich”. Dust with powdered sugar to serve.
Cantaloupe and Goat Cheese Canapes
  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Knead Bob’s Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into rounds or other shapes about 1-inch in diameter and transfer to prepared baking tray. Freeze for 15 minutes.
  3. Remove canapé bases from freezer and bake at 375°F until golden and crisp, about 10 – 15 minutes. Let cool.
  4. Meanwhile, prepare toppings: Mix together goat cheese and cream cheese until well combined and set aside. With a vegetable peeler, make long ribbons of cantaloupe and set aside. Halve the blackberries or carefully remove each section to resemble caviar; set aside.
  5. Top cooled canapé bases with a generous dollop of goat cheese spread (about 1 tsp). Layer and fold one cantaloupe ribbon on top of the goat cheese and top with blackberry segments.
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