Thomas J. Story

YieldsMakes about 16 (serving size: 1 cookie)

These delicate little cookies crumble easily over fruit as part of our Deconstructed Pie recipe, but they're nice on their own, too. You'll need leaf-shaped cookie cutters (we used a 3-in. size).

This recipe goes with: Deconstructed Pie

How to Make It

Step 1
1

Preheat oven to 350°. With 3-in. leaf-shaped cookie ­cutters, cut out as many cookies as you can (reroll scraps to make more cookies), setting them on a ­parchment-lined baking sheet as you go. Prick cookies all over with a fork (this will keep them from puffing up as they bake).

Step 2
2

With fork, mix egg with 1 tbsp. water to make an egg wash. Brush cookies with egg wash, then stir cardamom and sugar together and sprinkle it onto cookies.

Step 3
3

Bake cookies, rotating pan position halfway through, until golden brown, 10 to 12 minutes. Sprinkle warm cookies with more cardamom sugar and let cool completely on baking sheets.

Ingredients

 1 (9-in.) pie-crust pastry, store-bought or homemade, rolled out to about 1/8 in. thick
 1 large egg
 1 tablespoon cardamom
 1/4 cup sugar

Directions

Step 1
1

Preheat oven to 350°. With 3-in. leaf-shaped cookie ­cutters, cut out as many cookies as you can (reroll scraps to make more cookies), setting them on a ­parchment-lined baking sheet as you go. Prick cookies all over with a fork (this will keep them from puffing up as they bake).

Step 2
2

With fork, mix egg with 1 tbsp. water to make an egg wash. Brush cookies with egg wash, then stir cardamom and sugar together and sprinkle it onto cookies.

Step 3
3

Bake cookies, rotating pan position halfway through, until golden brown, 10 to 12 minutes. Sprinkle warm cookies with more cardamom sugar and let cool completely on baking sheets.

Pie-Crust Leaf Cookies