Piggies Sugar And Cinnamon Pie Dough Cookies Food

3-INGREDIENT CINNAMON SUGAR PIE CRUST COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• On a floured surface, roll out pie crust into an approx. 12-inch x 8-inch rectangle. Sprinkle all over with sugar and cinnamon.
• Starting at short end, roll crust until you have a tightly rolled log. Slice into 1-inch wide cookies. Place on prepared baking sheet.
• Bake for 8-10 minutes, until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes, before transferring to a wire rack to cool completely.
• Enjoy!

PIGGIES (SUGAR AND CINNAMON PIE DOUGH COOKIES)

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
• Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
• Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
• Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.

CINNAMON SUGAR PIE CRUST RECIPE

Steps:

• Gather any leftover pie crust and scraps. Make one big flattened disk from it. Roll crust out into a rectangle so that it is the thickness of pie crust. If it is a little thicker it will work fine too. Place the crust on a baking sheet. Combine the sugar and cinnamon together, stir to mix. Sprinkle generously over the pie crust. You may not use all the cinnamon and sugar mixture or you may need to mix up a little more, depending on how much crust you had leftover. Place in an oven preheated to 350° F. Bake for about 10 minutes. The crust should be nicely browned. If not, bake for an additional 1 or 2 minutes. Watch carefully so it doesn't burn. Remove from the oven, cool slightly and enjoy!

LEFTOVER PIE DOUGH COOKIES

Steps:

• Mush together all your left over pie trimmings and scraps and dough.
• Cut into shapes with a cookie cutter or oddball shapes with a knife.
• Apply a small amount of butter (melted) with a pastry brush; sprinkle with cinnamon and sugar.
• Bake about 8 to 10 minutes alongside your pie while it is baking.
• Eat while warm.
• YUM.

PIE DOUGH COOKIES

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out with cookie cutters, put on a cookie sheet, sprinkle with cinnamon sugar mix.
• Bake for 10 min at 375 degrees.

FROSTY LEMONADE PIE

Steps:

• Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.