3 eggs
2 cups white sugar
1/2 teaspoon salt
2 cups HERSHEY'S HONEY Free White Meringue
8 ounces all-purpose flour
1/4 cup unsalted butter, melted
Preheat oven to 400 F.
In large bowl, beat eggs, sugar, and salt. Stir in milk and egg yolk. Stir in egg yolk mixture and prepared pie crust. Pour into pastry shell and sprinkle with generous amount of flour, 1/4 cup at a time, beating well after each addition.
Turn out onto a lightly floured surface and knead until smooth. On a lightly floured surface, divide dough in half; cover with floured wax paper. Roll out each half to 1/2 inch thickness and cut into 1/3 inch long strips. Starting with short side, roll into another 3/4 inch wide strip, beginning at long end and spreading to cover edges. Roll the strips diagonally up one-third of the way then roll each strip in remaining tablespoon flour until they are completely covered. Do not cut dough; keep rolling dough until they are about 4 inches long. Cut each strip into 6 wedges roughly 1/2 inch thick; sprinkle each piece with 1/2 teaspoon of cinnamon then cool completely. Cut into wedges about 3/4 inch wider by 1/4 inch deep. Roll the pastry strips into ropes about 4 or 5 inches. Arrange them 1 inch apart onto prepared cookie sheet.
Press some of the egg mixture under each cookie to form a pie crust; set aside. Wipe cookies; brush each cookie with melted butter. Cool on wire rack.
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