A Holiday Cookie that will remind you of home. The Pie Crust Cinnamon and Sugar Cookies are a favorite with traditional flavors and a light flakey crust.
Unroll refrigerated Pie Crust on a lightly floured surface and with a rolling pin, roll the dough to form a square. You do not need to press to hard, work from the center and press outwards to get a more square shape.
Brush melted butter over pie crust
In a small bowl combine cinnamon and sugar and mix to combine
Sprinkle Cinnamon and Sugar mixture over pie crust. Cover to the edges
Roll pie crust tightly and seal the ends with a little melted butter and pinch to close.
OR - use cookie cutters to cut cookie shapes. I prefer to use mini cookie cutters in leaves and acorns.
Slice log roll. Slices should be ½inch thick. You should get 16-20 cookies per pie crust. Place on cookie sheet. These to do not spread like traditional cookies so you can put a lot on a cookie sheet.
Bake for 9-12 minutes. Or until golden brown. Remove from oven and allow to cool. Dust with powdered sugar (optional)