These little cookies are good, fast, and easy to make like many of my cookies are. The recipe requires only 4 ingredients and one is pre-made pie crusts. You can customize the filling however you like, and make them as fancy as your heart desires.
My heart doesn’t desire that. I like to keep this recipe straightforward and simple so I can focus on more important matters. (like an upcoming trip to ValleyFair!) …
Because one of the main ingredients of these cookies is honey…be sure that you like the flavor of your honey! I’m not a fan of the darker honey’s and, definitely won’t use dark honey in these cookies. Buckwheat honey? Uh uh. No way.
P.S. It’s time to add your chopped nuts to the honey when your honey has boiled. And then foamed. And continues to do so for a couple of minutes…while you stir. Then the nuts are ready to go in to the honey.
I have made these pie crust cookies with pecans, walnuts and…almonds. All of which were delicious. I personally prefer almonds but, I think that many of you would prefer finely chopped pecans for these cookies. Use whatever nuts your family likes the best, they all work great!
Put the spices and nuts into the honey and stir them together quickly, remove from heat. Here you can go two ways…
- You can pour out the mixture onto waxed paper, let it cool, and then create the logs that go into the pie crust, and then put them on the pie crust rectangles to be wrapped. This allows for a much smoother crust finish and is best for the perfectionist. Be sure your hands are slightly damp when working with the honey/nut mixture.
- You can go my route. spoon the mixture (let it cool a beat or two) onto the pie crust rectangles (in a strip along the center), press it a bit, and then smooth the pie crust out around it. This isn’t as pretty but it is a bit simpler and faster.
Little nut eggrolls :). I usually take the time to give the cookies an egg wash and sugar sprinkle to help them get a gorgeous golden color and sweetness to the outside crust.
These pie crust cookies are built for dipping in coffee and tea, I’m telling ya! Good, solid little cookie sticks that won’t take you hours or make you rethink your baking abilities!
For some variations try:
- using various kinds of nuts like almonds, walnuts, pistachios, pecans, and more.
- adding dried fruits
- mixing in chocolate chunks to the cooled honey/almond
- adding orange or lemon zest
- drizzling the finished cookies with icing
- or, dipping them in chocolate!
- making smaller and skinnier sticks
- 1 pie crust
- 6 oz sliced almonds, toasted.
- 6 oz wild honey
- 2 teaspoons vanilla paste
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- Take out the purchased pie crust and set it on the counter to thaw while you work.
- In a heavy saucepan boil the honey on medium heat until it foams. Continue boiling, whisking constantly, for about 1 minute.
- Add the nuts, vanilla, and spices and stir well.
- Pour out on to wax paper and let cool.
- Press the pie crust into a rectangle shape (no need to roll it too heavily, just enough to get a rectangle shape)
- Use a pizza cutter to cut the rectangle into 8 additional squares. (you can adjust these shapes as thinly as you like. be sure to reduce the cooking temp, if you reduce the size)
- Form the cooled nuts (grease or wet your hands so they don't stick to the mixture) into 8 logs.
- Put the logs on the pie rectangles and roll them up, sealing well.
- Place on a cookie sheet and bake them in a 350 degree oven for about 25 minutes or until golden brown (if you have thinner cookie sticks reduce that time to about 15 minutes and watch them)
- Optional: give your cookies an egg wash and sprinkle of sugar prior to baking.
- This is the classic version of these pie crust cookies. This recipe is adaptable to your personal preferences. I like to use finely chopped pecans in place of the almonds and to add a quick icing to these when they come out of the oven.
- To make them look a bit prettier (let's face it, these are the most beautiful!) cut the ends of the sticks off so you can see the nuts inside.