Let's continue with the cherry theme by making a lattice cherry pie.
Yum!
The lattice portion of the pie is formed with cookie dough in a similar fashion as a real pie crust.
Sugar cookie dough can be a bit finicky to work with, so it may take more than one try to
roll it out (don't roll it too thin), cut long strips and weave those strips together as shown below.
Make the total weaved dough area bigger than the round cutter you are using for your "pie".
Cut the weaved dough with the round cutter and using a pancake turner,
carefully transfer it to the cookie sheet for baking.
You can decorate the baked weaved dough all by itself to represent a cherry pie,
or you can create a crust and base for the cherry pie.
I did both so you could see the difference.
Below is a base cookie on the right.
To make the crust, cut the same shape again, but use a smaller round cutter to cut out the center
(see bottom right cookie).
Carefully lay the "crust" on top of the base cookie before baking (top left cookie).
Once baked, it's time to add the "cherry pie filling". :)
For the base pie cookie with crust, fill the center with red icing.
(see photo below)
Place the weaved crust over the top of the base cookie,
and then add icing in between all the weaves.
If you are only going to decorate the weaved dough (and not have a base cookie underneath),
place it on parchment paper before adding red icing in between all the weaves.
This will catch all the icing the falls underneath the cookie,
and allow for easy removal of the dried cookies from their surface.
Dry the cookies overnight.
Brush dry caramel luster dust over the crust to given it a "golden brown" look.
2016 Summer Decorated Cookie Collection