Whiskey Caramel Pie Crust Cookies
Simple and flaky pie crust is transformed into easy pie crust cookies topped with a pecan and drizzled with a whiskey caramel sauce!
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Servings: 40 cookies
Ingredients
For the Pie Crust Cookies
- 1 package refrigerated pie crust or enough homemade pie crust for 2 crusts.
- pecan halves for garnish
- Whiskey Caramel Sauce
- egg wash
For the Whiskey Caramel sauce
- 1 cup sugar
- 1 tablespoon honey
- 3 tablespoon whiskey
- 3/4 cup coconut milk
- 1 teaspoon sea salt
For the egg wash
- 1 egg
- 1 tablespoon milk
Instructions
Make the whiskey caramel sauce
- Combine the sugar, honey, and whiskey in a saucepan and bring to a boil over medium heat.
- Once it comes to a boil, let it boil for 2 minutes.
- Remove from heat and add coconut milk.
- It will splatter so be careful.
- Stir to combine and whisk until smooth.
- Sprinkle with salt and stir.
- Pour into a glass jar.
- Cool in the fridge for about 30 minutes.
Prepare the Pie Crust Cookies
- Preheat oven to 400F.
- Unroll your pie crust (or roll out your homemade one).
- Cut into the shapes you want. I chose a leaf for the season.
- Place the cookies on a parchment-lined baking sheet.
- Brush with egg wash.
- Place a pecan half on the cookie.
- Bake for 10 minutes or until golden brown.
- Remove from oven and cool for 5 minutes.
- Drizzle with Whiskey Caramel Sauce and serve!
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 97mg | Sugar: 6g