To blind bake (pre-cook): Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake in a 400˚F oven until the edges are lightly ...
until color resembles pie crust. Transfer frosting to a piping bag fitted with a medium-sized round tip. On the wider end of each cookie, pipe frosting in a spiral pattern.