These pillowcase cookies made with pantry staples originated in Louisiana and are slightly sweet sugar cookies with the texture of a scone or biscuit.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
120 Calories
Recipe Instructions
Step 1
Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
Step 2
Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
Step 3
Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
Step 4
Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
Step 5
Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.
