Pie Dough Cookies + Thursday Thoughts

First things first, Happy Thanksgiving! I obviously love food so it may come as no surprise that I love Thanksgiving! As the food centric holiday approached, I began seeing more and more posts, articles, and recipes popping up to accompany the meal. It was fun to see the types of foods that were posted by people in different parts of the country. I grew up in California and was raised by Californians and the Thanksgivings I have been apart of have always had a fresh approach, I have never been at a Thanksgiving, that I can remember, where there was a soupy green (grey?) bean casserole or weird, gelatin based foods. I think I am fortunate for that but it also means that I am lacking in that deep, holiday culture.

My favorite things at the Thanksgiving table? Honey Baked Ham, turkey (dark meat), mashed potatoes, and sausage stuffing. It is fun to see what other people serve and I enjoy checking out Instagram for their food stories!

Lake Tahoe, NV - November 2016 

Lake Tahoe, NV - November 2016 

What is most important to me on Thanksgiving is the company. My Thursday Thoughts this week focuses on appreciation. I will continue with the Thursday Thoughts after I plop in a "no recipe" recipe for Pie Dough Cookies.

These pie dough cookies are made from the scraps of your pies! I have been doing this since I have started making pies and it is a ritual that I enjoy. Hopefully you will decide to repurpose your scraps instead of tossing them. They are crispy, buttery, and coated in cinnamon.

Pie Dough Cookies

Pie Dough Cookies

  • Pie dough scraps
  • Egg wash
  • Cinnamon Sugar (1 T sugar : 1 t cinnamon)

1. Roll the pie dough to desire thickness, about the same as you rolled your dough for your pie dish. Use cookie cutters, or just a knife, to cut shapes out.

2. Place scraps on parchment paper, or a silpat. Brush with egg wash and sprinkle liberally with cinnamon  sugar. 

3. Bake at 350 F for 10 minutes or until the bottoms of the cookies are golden brown. 

 

Thursday Thoughts #2

·      I am so thankful for my family and friends for supporting me throughout the last few months as I embark on an exciting journey to do something on my own. I have been building Flour&Finch as a culinary services provider and appreciate the time to grow and develop. Thank you to family and friends who have used my services, it means so much to me. I am also thankful for this outlet, the blog. I enjoy writing posts and recipes, recipe testing, and pushing myself to get in the kitchen more. Thank you for joining me on this ride.

·      I am thankful for learning. As I have mentioned before, I am very interested in financial literacy and have enjoyed listening to new podcasts and learning about my money! This week I have been tuned into new and old episodes of Profit Boss Radio. Being able to feel comfortable about looking at your finances is so empowering. I recently started using Mint to look at all my accounts and create a budget, so far I like it.

·      I am thankful for fellow food bloggers who inspire me daily. Especially the following big bloggers: Joy the Baker, Molly Yeh, The Farmer's Daughter, and Dessert for Two

·      Lastly, I am thankful for improvement. I am going to write my New Years Resolutions for 2018 (how is it 2018 soon?) next week so I can start working on them. One of the many podcasts I listened to last week mentioned how damaging it can be to wait until January 1st to start the resolutions when December still looms ahead. We have a bad habit of throwing December goals out the window because we will "just wait until the first." No, let's start now!

Point Lobos, CA - November 2015

Point Lobos, CA - November 2015