PIE CRUST COOKIES
Pastry crust is one thing - as good as it gets, actually! But coax that dough into thin, flaky cookies and you've got a recipe for home-grown comfort, bar none.
Glistening with sugar crystals and cinnamon specks - baked to perfectly golden gorgeousness, these cookies were traditionally made from the 'scraps' after mom or gramma made pies.
I remember hoping and praying that there would be some left over dough and that we could feast on these rare treats long before the pie was ever cut and served.
When my kids were little, I started making these for no good reason except the love of watching children smile and thank me for the gift from my oven.
Do try them - not only at the holidays or when you make your pies, but just because you can.
One recipe for Perfect Pie Crust, chilled (Or half... it does make enough for 4 crusts!)
1/2 cup sugar
2 teaspoons cinnamon or any other sweet spice you'd like
Handling as lightly as possible, and on a floured surface, roll one-fourth of the whole batch (or 1/2 of a half batch) of the chilled dough into 1/8th inch thickness. Not too thick...not too thin. We don't want them terribly fragile. Lightly dust dough with flour when needed.
Cut into strips, circles, diamonds...whatever you like and place on a cookie sheet. Sprinkle liberally with cinnamon-sugar. Bake at 350 for 10 minutes or until just turning golden. Allow to cool completely.
(You may notice a faint vinegar smell right as they are baked. This will dissipate very quickly and you won't taste the vinegar at all.)