As a little girl, I remember watching my mom bake. I loved watching her prepare a sweet treat that I couldn’t wait to try. Not only that, I knew if I stuck around, I would get to lick the beaters if Mom baked a cake. Now that I bake, I let my girls lick the beaters.
I looked most forward to my mom baking pies. While I loved eating pie, I loved what my mom did with the extra pie dough most. She’d gather up all the scraps and create a sweet treat for my sister and me to eat. After it baked, we would sit at the kitchen table with Mom and snack on our delicious reward for our patience.
Last week, I shared a recipe for pie dough. Afterwards, I had lots of dough leftover. I decided that I should make my mom’s recipe for Cinnamon Crisps that I ate as a little girl after Mom finished baking. It’s easy to make and a sweet treat that I love to this day.
Using fresh pie dough (either scraps after making a pie or enough for one pie), roll out the dough using a rolling pin, getting it nice and thin, like you would use for a pie. Place the rolled out dough on a greased cookie sheet.
I gave this treat to my girls for the first time. My oldest, Ginny, couldn’t get enough of it. She’s in love with them. A girl after my own heart! (And my husband enjoyed them, too)
- Pie dough (scraps after making pie or 1 pie crust)
- 2 Tbsp unsalted butter
- 2-3 Tbsp sugar
- 1-2 Tbsp cinnamon
- Preheat the oven to 350.
- Roll out the pie dough as if you were making pie.
- Dot the dough with thin pats of butter.
- Cover the dough with sugar.
- Sprinkle the cinnamon on top.
- Bake for 12 minutes.
- Remove and cool.