It’s that time of year again when pies are being made for the holidays and since pies are in abundance, there is often an excess of pie dough remnants. Don’t throw it out, do what Pioneers did, they would make cookies! Here’s how to make old fashioned pie crust cookies using leftover dough.
Old Fashioned Pie Crust Cookies
- 1/4 cup white sugar (brown can be used instead of the white)
- 1 teaspoon cinnamon
- softened butter or water (butter adds a nice buttery flavor, water will be less calories but just as tasty, it’s just to make the sugar stick to the dough)
- pie crust dough (I used enough to make a single pie crust) Some people love this recipe so much they make pie dough just for the cookies!
Roll out dough to about 1/4 inch thickness, in a rectangle shape. (The thinner the dough, the crispier the cookie.) Using a brush, brush on a thin layer of butter (or water) to make the sugar stick. Sprinkle the sugar cinnamon mix onto the dough then evenly roll up tightly in a roll. Once rolled, slice each piece into 1/4 inch pieces. Place each piece onto a lightly greased cookie sheet then bake for 8-10 minutes (or until golden brown) at 400 degrees F.
Using enough dough for a single pie crust, you can get about 1 dozen cookies.
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