You have to love the fact that everything is in season right now. Strawberries, peaches, raspberries…I can’t get enough. Obviously, one of the best ways to enjoy summer fruit is to turn them into delicious pies and that’s the inspiration for today’s cookie. Don’t get me wrong, I love pies. I just love cookies more =) My favorite kind of pie is the classic lattice pie and I figured out a way to make a cookie version that will be a hit at your next picnic. Here is how to make them:

Lattice Pie Cookies
 

makes 6 cookies
Ingredients
  • 1½ stick of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2½ cups flour
  • ½ cup strawberry jam

Instructions
  1. In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add all the flour and mix on low speed until the dough comes together.
  2. Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.
  3. Unwrap your dough and cut out your cookies. Bake for 14 minutes or until the edges start to turn a light golden color.
  4. Sandwich your cookies with 2 tsp of jam each.

To make the cookies, in the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture:

Add the egg and vanilla extract. Mix until combined:

Add all the flour and mix on low speed until the dough comes together:

Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F:

Cut out an even number of cookies using a large scalloped cutter and place them on parchment-lined baking sheets:

Bake half of them of them for 14 minutes or until the edges start to turn golden. Those will be the bottom layers for our cookies.

Now let’s work on the top layers. Take a round cutter slightly smaller than the scalloped cutter and cut out the inside of each cookie. Place the scalloped edges back in the fridge until you need them:

Set the circles onto your work surface. Using the smallest square cutter you can find, cut out pieces of the round cookies to look like a lattice pattern:

The cutter I used is part of a geometric cutter set made by Ateco. Here is where you can fin it:

Ateco 4845 Geometric Shape Cutter, Set of 24

Once your lattice is done, place the scalloped edge back around the lattice:

To add more detail, using a pairing knife, score the dough where the lines meet to look like overlapping strands of dough:

Bake them for 12 minutes.

Now to assemble, take one solid cookie and spread 2 tbsp of strawberry jam on it:

Cover it with a lattice cookie top:

Keep in a cool area so the jam can set.

Enjoy!!!