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It’s Pie Season! Whoo Hoo! Hi there! This is Kathleen from Fearlessly Creative Mammas here to entertain you again. If you can’t tell, I love pie. There are so many choices with pie and during Thanksgiving and Christmas, I make so much of it. Don’t tell, but I also eat so much of it. That’s a secret. With pie baking come leftover pie crust. What do you do with all of it? I hate throwing it out, so I came up with these Pie Crust Cookies. They are so simple, but so good. Originally shared November 2015
This is my beautiful daughter. She is a kick in the pants and absolutely one of my very favorite people. She is so entertaining, funny and smart at a whip. I know, I’m bias. However, other people say the same thing. This girl LOVES Pie Crust Cookies. They are her favorite. She actually ate every one of the cookies on that plate. So, I make her these cookies anytime I have some spare pie crust.
The last time I had pie crust, it was to make this Southern Pecan Pie, which is amazing, if I do say so myself. I like to use a silicone mat on my cookie sheets. It helps your food not stick and you don’t have to use extra oil. So nice. Plus, your food doesn’t stick to the pan. So wonderful for clean up.
Pie Crust Cookies
- Left Over Pie Crust
- 1/4 cup butter melted
- 1/8 cup sugar
- 1/8 cup cinnamon
- 2 Tbsp pumpkin pie spice
- Roll the pie crust out to about 1/8 inch thickness.
- Cut your cookies out the crust and place on cookie sheet, about 1/2 inch apart.
- Bake at 350 degrees until lightly browned.
- While the cookies are cooking, combine the cinnamon and sugar in a small bowl.
- Brush each cookies with butter.
- Sprinkle the cinnamon sugar on half of the cookies and the pumpkin pie spice on the other half.
- Allow to cool and serve.
- Store in an airtight container.
I hope this will give you an idea for that left over pie crust. These cookies sure are tasty.
Come on over to Fearlessly Creative Mammas and see what else we are cooking up. What is something fun and unusual you make for your family? I’d love to hear about it.
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