Originally Posted by endymion
What a neat idea, bonnie! Would you make the cookie the regular depth of the pie pan, or shallower to hold less filling than a real pie?
You know those cookies with jam in the middle? (...Are they called thumbprints?...) Maybe you could bake the jam on, like those, and then put a latticed cookie over the top? How fun!!!
I don't really know... it's currently only a thought in my head (and not one I've tried to see if it will work). But those little tins are only about an inch deep, so I guess you could make the cookie part more of a "crust' and have a lot of filling or make the cookie dough thicker than normal. Now I'm excited to try it, but I'm working on my "spring" cookies, so it will have to wait!