Enjoy the best of two worlds with this Pie Cookies Recipe. Crispy cookies with a fruity pie-like filling makes our Pie Cookies Recipe a winning combo.
What You Need
Original recipe yields 16 servings
1 cup flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, cut up
1/4 cup sugar
1 tsp. cornstarch
1/2 tsp. ground ginger
1 red-skinned pear, cut into 16 slices
Add To Shopping List
Let's Make It
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Shape into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Heat oven to 350ºF. Divide dough into 4 pieces. Place 1 dough piece between 2 lightly floured sheets of waxed paper; roll into 6-inch square. Discard top sheet of waxed paper. Cut dough into 4 smaller squares. (Do not separate squares.) Cut large square diagonally in half twice to form 8 triangles. Invert onto baking sheet; remove and discard waxed paper. Repeat with remaining dough.
Mix sugar, cornstarch and ginger in medium bowl. Cut pear slices in half. Add to sugar mixture; toss to evenly coat. Place on centers of dough triangles.
Bake 20 min. or until bottoms and edges of crusts are golden brown. Transfer to wire rack; cool completely.
These cookies are perfect for feeding a crowd on a special occasion.
Substitute a Granny Smith, Jonagold or Gala apple for the pear, and ground cinnamon for the ginger.
For a decorative edge to your cookies, cut dough with a fluted wheel pastry cutter.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.