Cinnamon Sugar Pie Crust Cookies: SRC

Wow!

This month has absolutely flown by!

It didn’t feel like a terribly busy month, other than baking lots and lots of cakes, but this Secret Recipe Club (SRC) date very nearly caught me by surprise!

This month, my SRC partner was Chaya from Bizzy Bakes.

Chaya has a lot of delicious looking recipes posted on her blog, and if I had had ricotta cheese in my refrigerator, I most definitely would have whipped up her Ricotta Pizza with Broccoli (it’s totally on next week’s menu, by the way).

As it was, I happened to have an over-abundance of rhubarb in my garden and was planning to make a Strawberry-Rhubarb Pie as I was perusing Bizzy Bakes, and found a recipe for Pie Crust Cookies.  I was overcome with a feeling of nostalgia as I remembered the pie crust rolls my mom used to make with pie scraps when I was growing up!

With a pie already in the works, I couldn’t not make Pie Crust Cookies!  In my recipe, I used the scraps from my favorite crust recipe, but you could whip up any crust or even use a frozen one (thawed) for a whole batch of delicious, easy cookies!

I cut several cookies out with my Mickey cookie cutter (my little guys were thrilled) and I couldn’t resist rolling a few, just like mom used to!

Thank you, Chaya, for reminding me of a fun childhood recipe!

Cinnamon-Sugar Pie Crust Cookies

Recipe from Bizzy Bakes

Cookies

1 fresh or frozen (thawed) pie crust or crust scraps

Softened butter

Cinnamon-sugar (below)

Cinnamon-Sugar

½ cup granulated sugar

1 tsp ground cinnamon

Stir together the cinnamon and sugar, set aside, storing leftovers in an airtight container.

Preheat the oven to 400 degrees F (or whatever your pie recipe calls for) and line a baking sheet with parchment or a Silpat.

Roll the pie crust thin (as you would to bake a pie) on a lightly floured surface.   Use desired cookie cutters to cut out shapes or use a knife to cut into small rectangles.

Lightly butter the tops of the cutouts and sprinkle generously with cinnamon-sugar.  If using rectangles, loosely roll them into cylinders.

Bake in the preheated oven for 7-10 minutes (9-12 for cylinders) or until crisp and lightly browned.