Little Butterscotch Pies

Name: Little Butterscotch Pies
Ingredients: ⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie pastry dough; ⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie pastry dough; 1½ cups milk; ⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie pastry dough; ⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie pastry dough; ⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie pastry dough; 2 egg yolks; 2 tablespoons cornstarch Pinch of salt; 2 tablespoons cornstarch Pinch of salt; ¼ cup plus 2 tablespoons dark brown sugar; 1 tablespoon cold unsalted butter; 1 teaspoon pure vanilla extract

Preparation info

Difficulty
Medium

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

Based on a recipe from Nancy Hubbard, these are just two creamy mouthfuls each.

Ingredients

⅓ recipe Carlo’s Cookie Dough, or ½ recipe Lemon-Cream Cheese Dough, or about 10 ounces of your favorite pie<

Pastry

Method

Roll the pastry dough on a lightly floured surface to a thickness of 1/16 inch. With a 3-inch fluted round cutter, cut out rounds of dough and fit them into ungreased miniature (