There's been a tradition in my family since I can remember.
It started with my mom.
Whenever she'd make pie, and there was leftover pastry dough, she'd roll it out, sprinkle it with sugar and cinnamon, and bake it up alongside the pie. A warm little treat I'd look forward to almost as much as the pie itself, because usually pie dough cookies meant a little something before dessert to satisfy that childish need for immediacy that comes from smelling pie all afternoon long.
It was something I took completely for granted, assuming everyone makes pie dough cookies from leftover pastry dough. I mean, what else would you do with it? Save it for the next pie? No way... it'd end up too tough! Make fancy decorations for the top of the pie? Well, sure... but every time? Hmmm. Throw it away? *gasp* Don't even say that out loud! It wasn't actually until after I got married that I realized there are a few people out there who have never had these sweet little chefs' secrets!
So light and buttery, with a hint of sweetness and a touch of savory... I find myself making these every time I make pie now, too, with a smile and nod to the original creator, of course. I'm not going to lie- I've actually considered making a batch of pastry just for the sake of pie dough cookies. I'm not that hopeless... yet... but I have thought about it.
All you need are the scraps from making a pie with your favorite master pie crust recipe (or use ours here), some good ground cinnamon, and a few teaspoons of sugar. Roll out the dough, cut into desired shapes (we usually just do wide strips), sprinkle with cinnamon and sugar, and bake for about 10 mins, or until browned around the edges and set in the middle. They are great along side your favorite ice cream, hot chocolate or coffee, by themselves, or...
...as part of a balanced breakfast! Don't judge... you'll do it too! Just try 'em, and I dare you not to be eyeing them in the morning over your steaming hot cup of joe.
Even the smallest among you will thank me... and you're welcome. Bon appétit.