Pie Dough Cookies

What else is there to do with left over pie dough but make cookies? These were our favorites as kids when we would make pies and have leftover dough. After I learned to make pie dough, I would just make the entire batch into cookies! They are best piping hot from the oven.

This is the ONLY pie crust I use for pies. I've been making this since Mom taught me how to cook, a long time ago.

1 - 1/3 cups flour - leveled not heaping

1/2 tsp salt

1/2 cup Crisco (I use butter flavor)

3 TBS warm water

1/2 cup butter - soft

Cinnamon and sugar mixture (1 cup sugar combined with 2 Tbs cinnamon) Add 1/2 teas ground nutmeg for additional flavor.

Combine the flour and salt in a bowl. Combine well with a whisk or wooden spoon to distribute the salt throughout the flour. Cut in the Crisco until the mixture resembles medium size peas. Place 1/4 cup of the mixture in a cup. Add the warm water, stirring to combine. Pour the wet mix into the dry. Stir lightly to combine. Do NOT over mix - this causes the crust to be tough not flaky.

Place on a floured board or cloth. Cut in half. Place half back in the bowl. Use a floured roller to roll the dough about 1/8" thick.

Spread the butter thinly but evenly over the dough. Sprinkle on the cinnamon and sugar mix.

Bake as 425 degrees Fahrenheit for 5 to 7 minutes until golden brown. Watch closely! These can burn quickly.