Betcha didn’t know that I’m obsessed with Strawberry Rhubarb Pie.
Or betcha did, because I’m a weirdo.
Also, if you didn’t know already, my pie crust is amazing and flaky and everything you’ve ever wanted in a pie crust.
So if you haven’t already, you should try it.
Or I can make you some. If you live near me. You know who you are.
Anwayyyy…. I wanted to find more ways to stuff my face with the magic that is Strawberry Rhubarb Pie, so these cookies were born.
Do you see those flaky beautiful layers of pie dough?
AH! It’s what dreams are made of.
They are so cute, especially with the tiny lattice work.
And you only have to eat 20 of them to get the perfect amount.
Or 2, or whatever normal people eat.
Baby Girl kept screaming “NUMMY!” over and over again while eating these cookies. I take any compliments I can get from that little lady since sometimes she chooses dog food over my food.
The betrayal still stings.
If you have yet to try Strawberry Rhubarb Pie your life has yet to begin.
So try these cookies ASAP because your life will be changed forever. Or just make the pie and call it good.
- 1 - 1 1/4 cup sugar
- 1/4 cup flour
- 1 1/2 cups rhubarb, chopped
- 1 1/2 cups strawberries, chopped
- 1 tablespoon butter
- 1 egg
- 1/8 cup water
- Cinnamon sugar for sprinkling
- Make a batch of pie dough, wrap in plastic wrap and place in the refrigerator to chill while preparing the filling.
- Add the sugar, flour, rhubarbs and strawberries to a medium saucepan. Heat over medium/high heat and stir mixture often until the fruit breaks down, and the filling reaches a nice, thick consistency. Remove from heat, add butter and stir all together.
- Remove pie dough from refrigerator and place on a floured work surface. Divide into two equal pieces and working one at a time, flatten into round discs about 1/4" thick using a floured rolling pin.
- Preheat oven to 400° F and prepare two cookie sheets by lining with silpat baking mats or parchment paper. Set aside.
- Spread filling over one flattened disc and cut the other half of dough into thin strips (about 1/2") and create a lattice top over the filling.
- Using a round cookie cutter (I used 2.5 inch cookie cutter) cut out cookies and place onto prepared baking sheet.
- Beat together egg and water and brush mixture over top of cookies. Sprinkle very generously with cinnamon sugar.
- Bake in preheated oven for 15-20 minutes until the pie crust is golden brown.
Not the best quality picture, but BABY GIRL. I’m blinded by the hearts in my eyes.