About a year or so ago, Rose came out with a new baking class on craftsy… so of course I signed up. One of the recipes that rose teaches there is the Rollie Pollie. The class is very informative and explains in details how to bake a successful cookies. For this weeks recipe, we are required to keep our left over pie scrap dough (which I didn’t). So I went ahead and prepared one batch of pie dough. Here’s how it turned out…
The next day I went on to prepare the dough for rolling out the cookies. Here once again, with the high humidity, the sugar that melted into the dough made it a rather challenging task. Plus, my on going refrigeration of the dough made it a less desirable task. I am here to complete the recipe though, so I took out the cookie roll that had been chilled overnight and cut them to one inch. Once again I had a hard time to roll the cookie into a rose shape, so I just pushed it down with my palm.
On to the oven, where I baked them for 11 minutes total (2 minutes too long). The cookies came out nothing like in the craftsy class. They were more on the crunchy side and slightly resembled flaky pie crust. They had a delicious caramel at the bottom that formed from all the sugar in the dough. very addictive. Reminded me a bit the flavor and texture of an elephant ear and a cinnamon rugelach. Will I make them again? Sure, and will remember to keep my dough scrap. Save these treats for a chilli day.
Be aware, one cookie won’t be enough.
Until next week, Happy Baking!