Whenever there was leftover pie crust dough my mother made what she called “Snickerdoodles.” These were a particular treat and lasted about 1 minute. Even my father would eat more than one. Dad was not a fussy eater he just believed in the abundance of sufficiency and rarely over ate. But, he did have a powerful sweet tooth and these treats were among Dad’s favorites. He’d pour himself a cup of coffee or a glass of milk, pile a few of these onto a plate and have himself a snack break. My mother reveled in his obvious enjoyment.
My family doesn’t like these any less. When I make pies I make extra dough just to be sure there will be enough left for these delectable treats. Everyone knows what will be coming out of the oven and they hover at the kitchen door. As soon as these babies are cool enough to handle, they are gone, often before they can be plated. Hence the extra pie dough!
Please note: Due to the molten sugar, remove the pastries from cookie sheets immediately. While cookie sheets are still warm, douse them with water to begin dissolving the sugar.
4 Tbsp unsalted butter
1 c. sugar
2 Tbsp. cinnamon
Preheat oven to 350. Lightly grease cookie sheets and set aside.
Place the butter in a small saucepan and melt. Combine the cinnamon and sugar and set aside. Roll out half the pie crust dough on a lightly floured surface into a roughly shaped rectangle to about 1/8 of an inch thickness. Brush with 2 tbsp. of the melted butter. Sprinkle evenly with ½ c. of the cinnamon sugar mixture. Roll the dough from the LONG end (not the short) into a long, thin roulade. With a VERY sharp knife cut into rounds about 3/8's of an inch think. Place cut side down on prepared cookie sheets. Repeat with remaining dough. Bake for about 8 minutes or until the edges are lightly browned. Rotate racks half way through baking time. Remove to wire rack immediately to cool.