Pie Crust Cookies with Jam (Print Version)

# Ingredients:

→ Main Ingredients

01 - Leftover pie dough, chilled
02 - 1 large egg
03 - 1 tablespoon water
04 - 30 grams turbinado sugar

→ Optional Filling

05 - Jam, lemon curd, or chocolate hazelnut spread, for filling

# Instructions:

01 - Preheat the oven to 220°C and position the rack in the lower third. Line a baking tray with parchment paper.
02 - On a lightly floured surface, roll the pie dough to a thickness of 3 millimetres.
03 - Using a 6-centimetre round cutter, cut as many rounds as possible. With a 1.25-centimetre cutter, create a small centre hole in half the rounds.
04 - Arrange all cookie rounds on the prepared baking tray and refrigerate for 15 minutes.
05 - In a small bowl, whisk together the egg and water until combined.
06 - Brush the tops of chilled cookies with the egg wash using a pastry brush.
07 - Generously sprinkle turbinado sugar over the egg-washed cookies.
08 - Bake in the preheated oven for 15 to 18 minutes, until the cookies are golden brown.
09 - Allow the cookies to cool completely on a wire rack.
10 - Turn the whole cookies sugared-side down. Place about 1 teaspoon of desired filling in the centre. Top with the cutout cookies, pressing gently to adhere.

# Notes:

01 - Best enjoyed on the day of baking for optimal texture.