Cross My Heart Pie Crust Cookies

Cross My Heart Pie Crust Cookies

I was really feeling the Valentine love this weekend! It's the first weekend we've been home in nearly a month so we took advantage of the down time to cuddle up by the fire, read, catch up on some TV, do a few chores, cook, eat, bake, take photos and cook some more! What's not to love about that, right? I don't have photos of Saturday morning's french toast for two or our ribeye sandwiches topped with sweet crunchy onions and perfectly melted provolone cheese. But I did document these little cross my heart cookies. Aren't you glad I did? I am!

Why I love these pie crust cookies

When I hunker down for the weekend I often forget to shop for baking projects. Typically, I bundle up and head out again on Saturday morning to gather what I need from the market. This time I just couldn't do it. 4º and windy equals a trip to my pantry in my pajamas with a cup of of coffee in hand. Now, I must admit, I have a well stocked pantry. I collect chocolates with various percentages of cacao. I have Turbinado sugar from nearly every co-op in Minnesota and Wisconsin. I stock flours, vanillas, dried fruits, coconut {from Maui}, jams, jellies and all sorts of crazy things that my husband doesn't think I'll ever use. So, no worries, I knew something yummy would come out of my kitchen this weekend. And I had a feeling it would be heart shaped. *wink*

How to make pie crust cookies

With just a few pantry basics I was able to whip up these adorable little pie crust cookies filled with maraschino cherries. Store bought pie crust works for these in a pinch, but my frozen butter pastry dough recipe is so much fun, and I couldn't resist the urge to make something from scratch. Light, flaky, flavorful cookies in just a few steps:

  1. Prepare frozen butter pastry dough. roll half of chilled dough on a floured surface until about 1/8" thick. Cut into heart shapes and transfer to a parchment lined baking sheet. I used these awesome copper cutters from Michael Bonne.

  2. Drop 1/2 teaspoon {more or less depending on the size of your hearts} pureed maraschino cherries onto center of heart. Top with cutout hearts from remaining dough {kept chilled until ready to use}. Crimp edges with a fork and slice a cross in the center with a sharp knife.

  3. Brush egg wash {egg white & water} over each cookie and sprinkle with sparkling sugar. Bake at 425º for about 8-10 minutes until edges and sugar start to turn golden brown. Let cool a bit and enjoy while slightly warm and gooey. Mmmm.

I'm getting excited about the possibilities. These little pastries could be filled with almost anything! Nutella? Strawberry jam? Fresh blueberries or rhubarb? Fig compote? Brie? Oh wow. I'm going to have fun trying them all! I hope you do too!

Happy Valentine's Day!

Frozen Butter Pastry Dough

Makes enough dough for a 10" pie and decorations


  • 2 2/3 cups cake flour, sifted

  • 4 1/2 tablespoons sugar

  • 3/4 teaspoon kosher salt

  • 2 1/4 sticks unsalted butter, frozen

  • 9-12 tablespoons ice water


  1. Sift together flour, sugar, and salt into a chilled large metal bowl.

  2. With a food processor fitted with the grater attachment, coarsely grate the frozen butter.

  3. Add grated butter to flour mixture and gently lift and toss until all butter pieces are evenly coated.

  4. Drizzle 9 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.

  5. Test mixture by gently squeezing a small handful: when it has proper texture, it should hold together without crumbling apart. if necessary, add more ice water, 1 tablespoon at a time, stirring until just incorporated and testing again. {if you overwork mixture or add too much water, pastry will be tough}

  6. Turn out onto a lightly floured surface or pastry mat and with floured heel of your hand smear dough twice with a forward motion to help distribute fat.

  7. Gather mixture together to form a dough. {dough will not be smooth} form one third of dough into a disk for decorations, then form remaining dough into a larger disk for pie crust.

  8. Chill dough disks wrapped separately in plastic wrap, about 1 hour.

TIP: Dough may be chilled overnight or frozen for future use.