When I was a little girl, my Mom would make pies for us. As a treat, she would take the extra pie crust pieces that were not used and brush with melted butter and sprinkle with cinnamon and sugar. Once they cooled just a bit, we would dive right in. These are definitely a fond childhood memory.
Pie Crust Cookies
1 ½ C. Flour
¾ t. Salt
½ C. Shortening
4 T. Ice water
2 T. Melted butter
2 T. Sugar
1 t. Cinnamon
In a large bowl, add the flour, salt and shortening. With a pastry cutter, cut the shortening into tiny pieces and work until the mixture is in small course pieces. Add the water and with your hands form the dough into a ball. Be careful not to over knead, otherwise you will create tough dough.
Flour a large cutting board and roll the dough out to about ¼ inch thick. Use your favorite cookie cutters or cut into free form pieces. A two inch cookie cutter will make about 30 cookies.
Melt the butter in a small glass dish in the microwave for about 45 seconds or until melted. In a small bowl, mix the sugar and cinnamon together.
Using a large non-stick cookie sheet lay the cookies out on the sheet. Using a pastry brush, paint the melted butter onto each cookie, and then sprinkle with the cinnamon sugar. Bake for about 10 minutes at 350 degrees. Let cool on a wire rack. Store in an airtight container, if there are leftovers.