These Pie Crust Cinnamon & Sugar Pinwheel Cookies are truly a use it up idea folks. I had an extra store bought pie crust so -keeping things super easy- I unrolled it, liberally sprinkled with cinnamon, then used colored sugar, rerolled, sliced and baked. Were some a tad smaller than others? Yep, I liked it. Any extra small or scraps... Well, let's just call that the cook's treat:@) I took a pic with a few un-iced so you could see the color. I do think they need the drizzle for a little extra sweetness.
Truly bite sized little cookies,
perfect with coffee or tea...
Pie Crust Cinnamon & Sugar Pinwheel Cookies
- Unroll pie crust (or roll out some homemade).
- Liberally sprinkle top with cinnamon.
- Liberally sprinkle top with stripes of red and green sugar. Cover the whole top. I added mine in diagonal stripes. Alternately, make one side red, the other half green, then you'd have solid cookies of each color.
- Re-roll. Cut into 1/4" rounds and place on parchment lined baking sheet. Can dip finger in water to help seal the tail to the circle.
- Optional-Sprinkle tops with sanding sugar (my sanding sugar kinda just bounced all over the baking sheet...).
- Bake at 425 degrees (for store bought pie crust) for about 10-12 minutes, or until bottoms are browned and crust is done.
- Place tray on cooling rack for a couple minutes, then remove cookies and cool completely.
- Drizzle tops with melted white chocolate or candy melts, let firm up.
Enjoy a cookie and have a happy day:@)
I always loved when my mom made those little treats with her leftover pie crust. I used to do them for my family. Yours are so pretty with the colored sugar, Lynn.
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