Pie Crust Cookies

Or: Keeping Young Children Gainfully Employed and Out of Trouble While You Do Something Important

Because we all agree that pie is important. Right?

I recently picked up a food processor. I’d never used one before, thinking they probably weren’t worth the counter space they’d take up, but two hours of three people chopping vegetables for salsa on two different occasions convinced me it was worth a try, at least. I purchased an inexpensive one at the PX. Now? I’m hooked. I love the way it chops huge quantities of onions, garlic and peppers, of course, but it also mixes up pie crust and biscuits in no time flat, too. It’s so easy, actually, that we’ve been eating a lot of pie. We might be eating more than we should. Is that even possible?

Today, we’re having quiche, a very versatile dish that uses the milk and eggs we have in abundance to good advantage. I mixed up a pie crust and rolled it out, put it in my pan and trimmed the edges. My little troublemakers were right there to scoop up the trimmings and squash them into new little balls. They love to roll out their own little pies, or cut the flattened dough into shapes with a butter knife. When they’re done, I just sprinkle them with cinnamon sugar and pop them into the oven with my pie. Voila! Instant cookies!

Of course the little crust cookies are done baking in only a few minutes, while the pie takes much longer. Still. The children are happy and proud and the mama is calm and content. It’s a good deal all around, if you ask me.