Introducing Sugar, the new family member!
He’s a shelter cat who loves to be petted, is docile and sweet and just about the most loving creature I have set eyes on.
Cats look so comfortable when they’re lounging around all day … with at least one green eye always open just enough to keep tabs on everyone.
If your mother or grandmother ever made pie growing up, you’ve undoubtedly had these cookies before.
They are simply pie-scrap cookies that you make to use up leftover pie dough. Sprinkle with sugar and spices, roll and bake. When I was little, I thought these were the best cookies I had ever tasted. The flaky dough and the cinnamon-sugar mixture always bring me back to those days when mom would make strawberry-rhubarb pies…
You will shortly see why I had leftover crust to use…but until then, here is how I make my pie-scrap cookies.
WriteGal’s Cinnamon Swirl Cookies
- Leftover pie dough (homemade)
- 1/3 c. sugar
Preheat oven to 350. Mix the sugar with your spices to taste. You could also add cloves or cardamom, but don’t forget to be heavier on the cinnamon. The mixture should be light brown when combined.
Roll out your leftover dough on a floured board and sprinkle evenly with sugar mixture, pressing down to make it stick. Starting on the long end, roll the dough up, then slice into 1/4-inch pieces. Transfer the cookies to a cookie sheet lined with parchment paper or a Silpat. Some of the sugar will spill out, but don’t worry about it. Bake until lightly browned, about 25-30 min. Cool on a rack.
Dare I say these cookies are my favorite thing about making pie? Dare I? Enjoy, friends!
When I was little, we called these elephant ears. Not the deep-fried carnival fare. The light, flaky pastry rolled in sugar and baked until golden. The recipe is so easy, I’m not sure they deserve such a snooty title as palmiers, but Ina Garten would have it no other way.
I accidentally added way too much sugar to mine, so they were more caramelized than normal. But they still tasted good, especially a couple days after I made them. Yummy with your morning coffee or tea.
Preheat oven to 450.
Mix together 1 c. sugar, pinch of salt and 1 tsp. cinnamon. Spread 1/2 c. on a flat surface and lay out a sheet of thawed puff pastry. Spread the rest of the sugar on top and roll out the dough to about a 13-inch square. Fold two sides halfway toward the center. Fold again to the center of the square. Fold again, like you are closing a book. Slice the dough in 1/2-inch pieces and lay on a baking sheet covered in parchment paper. Bake 6 minutes, flip each cookie and cook another 3-5 min. until caramelized. Repeat with second batch, as needed. Cool the cookies on a wire rack.
Serve at room temperature and enjoy! xoxo