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Simple little 1-bite cookies to make from refrigerated pie crust (or leftover pie crust if you're making a homemade pie) ** I added red & green sugar for the Holidays * You can use sugar or Splenda (sugar-free)
1-Bite CINNAMON Pie Crust PINWHEEL COOKIES
1 or 2 refrigerated pie crusts……………………...1 TB cinnamon (per pie crust)
about 4 TB melted butter (per pie crust)…………….1/4 cup sugar or plain white Splenda (per pie crust)
TIP: For Christmas, you can add red and/or green sugar into the cinnamon-sugar mixture
***
Preheat oven to 375. Line 2 baking sheets with parchment paper and set aside. * Mix sugar & cinnamon in small bowl ~ set aside.
Roll 1 pie crust into a rectangle; brush with about 2-3 TB melted butter. Sprinkle with cinnamon sugar. Cut into 4 equal squares ~ roll each square up into a log (repeat with other 3 squares). Cut each log into 1/2” pieces. Put the pieces on baking sheet (reshape into a circle with your fingers, if necessary) and brush with a little melted butter. Bake 12-13 minutes until light brown and firm. (I got about 10 slices per log = 40 per pie crust)
And, those ends that don't look really good are the reward for the cook!
1-Bite CINNAMON Pie Crust PINWHEEL COOKIES
1 or 2 refrigerated pie crusts……………………...1 TB cinnamon (per pie crust)
about 4 TB melted butter (per pie crust)…………….1/4 cup sugar or plain white Splenda (per pie crust)
TIP: For Christmas, you can add red and/or green sugar into the cinnamon-sugar mixture
***
Preheat oven to 375. Line 2 baking sheets with parchment paper and set aside. * Mix sugar & cinnamon in small bowl ~ set aside.
Roll 1 pie crust into a rectangle; brush with about 2-3 TB melted butter. Sprinkle with cinnamon sugar. Cut into 4 equal squares ~ roll each square up into a log (repeat with other 3 squares). Cut each log into 1/2” pieces. Put the pieces on baking sheet (reshape into a circle with your fingers, if necessary) and brush with a little melted butter. Bake 12-13 minutes until light brown and firm. (I got about 10 slices per log = 40 per pie crust)
And, those ends that don't look really good are the reward for the cook!
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