From The Andover Country Club Kitchen
Andover Country Club Executive Chef, Elaine Chirichiello, showed us how to make traditional Pete de Seour Cookies! These delicious and flaky cookies are super easy to make and the perfect solution for leftover pie crust dough!
- Pie crust dough
- Brown Sugar
Pre-heat oven to 350 degrees. Grease cookie sheet with cooking spray and then spread molasses with a pastry brush on to the cookie sheet. The molasses will create a sweet and crunchy coating to the bottom of the cookies.
Roll out left over pie dough until it is the same thickness you would use for a pie shell. Use flour as needed to keep the dough from sticking to the surface of the rolling pin.
Once the dough is completely rolled out, brush softened butter on to the dough.
Add a fairly thick layer of brown sugar on to the dough on top of the layer of softened butter.
Take the edge of the dough on the long side and start folding towards you. Roll the dough into a long cylinder.
Seal the rolled dough with more of the softened butter to keep the pinwheels together. Slice into 1/2″ pinwheels.
Place the pinwheels on the molasses coated cookie sheet and bake for 12-15 minutes at 350 degrees.
The end result are warm and flaky cookies with a crunchy molasses coating on the bottom. Enjoy!