I have a confession. I’ve been playing with my food, mom would be very disappointed 😉
Though, perhaps I should rephrase “playing with” and in lieu say “testing recipes.” More specifically testing recipes for gluten free pie dough. One of my clients is from Australia and her family loves meat pies which are apparently very big down under. It’s essentially a teeny tiny hand pie filled with a mixture of ground beef, tomato sauce, vegemite and beef bouillon. Every week I make them 8 of these hand pies and they all disappear the same day. It makes me so happy that they love my food so much!
As a result, I’ve been bombarded with dough scraps. And often I’ll scoop them back up and press them together for a second roll which is usually fine for the top crust. But then there’s the scraps from that…and I just can’t bring myself to throw the glorious dough out! What that means is I do what my mom always did when she made pie and had leftovers, and I love this part of it more than the actual pie-teeny, tinny cinnamon sugar cookies! I have a super small cookie cutter that is great because I get to use up almost all of the leftover scraps.
And I don’t really feel so guilty eating teeny, tiny cookies. #icanrationalizeanything
Pop on the oven and bake for 7-8 minutes until golden brown. Remove, cool gently and try not to eat them all before you share.