Thankful Cookies

thankful cookies 1
My oldest, Ella, spotted this recipe in the November issue of The Friend and couldn't wait to make them. They ended up being a great activity with minimal clean-up which I loved. We used chocolate chips, peanut butter chips and marshmallows for the filling and were only sad that we didn't have more pie crusts to make even more!
thankful cookies 2

1 egg
1 teaspoon water
1 package uncooked piecrust
Choose any of the following filling ingredients:
chocolate chips, butterscotch chips, peanut-butter chips, mini marshmallows, canned raspberry or cherry pie filling

1. Wash your hands with soap and water.
2. Heat the oven to 375ºF.
3. Beat egg and water together in a small bowl.
4. Sprinkle a little flour on work surface. Spread out piecrust, and use a rolling pin to flatten it until it is about 1/8 inch thick.
5. Use any large cookie cutter to cut as many shapes as possible.
6. Spread 3–4 tablespoons of chips or pie filling on half of the cut shapes. Leave 1/2 inch around the edges uncovered.
7. Brush the edges of the shapes with egg mixture. Place a second shape on top, and press the edges together to seal.
8. Brush the tops of each filled cookie with egg mixture. Sprinkle the cookies with sugar.
9. Use a spatula to move the cookies to a baking sheet. Bake for about 12 minutes. Let cookies cool for several minutes before moving them.