After the peach pie post, several requests came in for directions on how to make pie crust cookies from leftover dough, so I thought I’d put the answer here.
Basically, you roll out the leftover dough, sprinkle it with cinnamon + sugar, start at one edge and roll it up like a jelly roll, slice the roll thin or thick (but consistent size so they bake evenly), lay them in a spare pan or small cookie sheet, bake until just barely browned.
Stick them in the oven with the pies, if there’s room. They don’t take long. They puff up a bit and then start to brown. Don’t let them get too brown or they’re like rocks and it’ll slow down the snacking.
Variation, if you want even more calories: You can spread a thin layer of butter on the rolled-out dough before topping with the cinn-sugar combo.
There are probably dozens of other fillings you can use. I just always go for cinnamon-sugar. Be creative!