In my house as a kid, where there was pie, there were cookies. It was a really fortunate, really delicious rule.
My dad would make a pie crust from scratch, roll it out just so, drape it into a pie plate, and trim the edges to help the pie crust fit perfectly. My sister and I would sit around dad’s work table just itchin’ to snack on the raw pie crust scraps.
The raw pie dough was dough-y, salty, and buttery. Good… definitely good, but just a bit bland.
We knew that if we just waited a few minutes longer, dad’s pie crust scraps would be sprinkled with cinnamon sugar, and baked to a golden crisp. Pie scrap cookies! Just like that. Pie and cookies. That’s real love. Waste not a bit of butter.
I turned my dad’s pie crust cookies into something heart-shaped and grand. Skip the actual pie and make pie-like cookies. Heart-shaped for love.
This is our ingredient list!
Buttermilk Pie Crust- lots of butter, chilled, floured, and easy to roll.
Raspberries- frozen and thawed since they’re out of season these days. Drained, mostly… then drained again.
Sugar for sweets. Cornstarch of thickening.
Spices- cinnamon, freshly grated nutmeg, and lemon zest… which isn’t a spice, but it’s cool.
Lemon Juice- just a squeeze.
Egg- for browning.
Turbinado Sugar- for extra credit.