Pie Crust Cookies

We're home from school today, trying to make the most of it. They aren't acting sick (well, Bud isn't sick. Yet). But Sis's temperature read 100.5F this morning. And so we're home.

And we made cookies. Not real cookies, with flour, butter, and sugar. But Pie Crust Cookies. I had a crust leftover from a 2-pack, of which half became a pumpkin pie. And Sis wanted to make cookies. So, I hauled my tub of cookie cutters up from the basement and, while they chose shapes, I split the crust, rolled it a bit, and mixed cinnamon-sugar.

Some hints for doing this yourself: You can bring the dough to room temp by nuking it for 10-20 seconds; beats waiting 15 minutes. Don't roll the pie crust too thin. You probably don't need to roll it at all, but I wanted to have enough for both of them to make several cookies. Watch the cookies carefully--they only really needed 8 minutes in a 450F oven.

Have fun! It's easier--let's sticky/messy--than even store-bought sugar cookie dough.

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Pie Crust Cookies

1 roll store-bought refrigerated pie crust (brought to room temperature)
1/4 cup sugar
1-2 tablespoons cinnamon

Preheat oven to 450F. Unroll pie crust dough. Flatten or roll out as desired (they puff better--and don't risk burning as easily--if the dough is left thick). Cut out desired shapes. Place on silpat or parchment-paper lined cookie sheet. Mix cinnamon and sugar. Dust cookies. Bake 8-10 minutes. Allow to cool slightly before serving.