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Pie Crust Cookies Recipe

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This recipe for Pie Crust Cookies, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lillian Fraychak

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts (i.e. top and bottom) made from scratch or ready-to-bake
1/2 cup sugar
1 1/2 teaspoon cinnamon
6 tablespoons butter, melted

Directions:
Directions:
Preheat oven to 450. Line a baking tray with parchment paper and set aside. In a small bowl, mix sugar and cinnamon together. Set aside. Roll out one pie crust into a rectangle. Brush surface with melted butter. Sprinkle entire surface with a light coating of cinnamon sugar mixture. Cut rectangle into four equal squares. Roll up one square of pie crust into a little log. Repeat with remaining three pieces. Slice log into 1/2 inch pieces, trying not to press down too much, flattening the log. Transfer slices onto baking tray, gently reshaping into rounds if needed. Lightly brush each cookie with a little dab of melted butter. Bake 7 to 9 minutes until golden brown but not burnt. Remove from oven and let cool. Repeat entire process with the second pie crust.

Personal Notes:
Personal Notes:
If you have excess sugar that pools around the bottom of the cookie after baking, you’ve sprinkled too much. Go lighter on the sugar in the next batch. Whenever Mom made pies, she would make these with the left over dough. They were always a great treat!

 

 

 

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