You put heart + soul + elbow grease into your pie crust, it’s a crime to toss out all the precious scraps left behind after the shells are filled. As we head full swing into the holiday season, I thought I’d share a method for turning extra dough into scrumptious little cinnamon sugar cookies. The recipe was passed down from my great grandmother, Robbie, who called these flaky, bite-size treats Noodle-um Naddle-ums.

Here’s how:

Gather up any bits of leftover dough and roll them into a ball. Wrap well and keep chilled until you are ready to bake.Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Roll the dough out very thin.Cut into strips that are about 3/4 of an inch wide by 5 inches long. Precision isn’t important here.Have ready a tablespoon or so of melted butter and a dish of cinnamon-sugar. Brush the top of the dough lightly with the butter and then sprinkle generously with cinnamon-sugar.Roll up each strip into a pinwheel and set on the baking sheet with the loose end down so it doesn’t unfurl. Lightly dab a bit more melted butter on the top of the cookies and add another pinch of cinnamon-sugar. Pop the baking tray into the fridge for 15 minutes to firm up the dough if you have the time. If not, it can go right into the oven, just may not hold its shape as well.

Bake the cookies until golden brown all over, about 12 minutes. Remove from oven.

Pour glasses of milk for yourself and any pint-size bakers you might have on hand and enjoy your pie crust the second time around. Noodle-um Naddle-ums are worth every bit of elbow grease that went into making your dough.

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  1. Pamela
    11.26.2012 at 9:14 AM #

    This is great~~I like seeing the Noodle-um Naddle-ums on your blog and I bet Robbie does too! Wonderful photos! Thank you!

  2. Kara
    11.28.2012 at 5:00 AM #

    My mom made these for my brother and me when we were kids. We loved the days she made quiche or pie! She made them with my 3-year old over the summer and they were a hit. Since then, my daughter and I have made the dough (fun for her, very messy for me to clean up) just to make the cookies.

    Another easy way to prep them, which is how my mom always did it, is to roll out the dough, sprinkle the whole sheet with sugar and cinnamon, roll it into a log, then cut the log into bite size cookies. The log may squish down a but as you cut, but not much and it’s easy to give the cookies a pinch to reform them.

    • katiemorford
      11.28.2012 at 7:19 AM #

      So sweet to carry on those traditions. I like your technique…it’s a little less labor intensive. Thanks

  3. 11.28.2012 at 11:50 AM #

    My mom made these with me as well! After she made a pie, we rolled out the scraps and used a cookie cutter to make little diamonds and hearts, then we sprinkled them with cinnamon and sugar. That is one of my sweetest (literally and figuratively) childhood memories. I recently did that with my four year old, using the same cookie cutters.

    • katiemorford
      11.28.2012 at 12:27 PM #

      Love my old cookie cutters. Sweet.

  4. Sally
    11.29.2012 at 10:24 AM #

    I made these with my mom, too, using the same method that Kara mentions. Since I’m in my 60s and my mom would have been 97 this year, this has been going on for years and years!

    • Sally
      11.29.2012 at 10:26 AM #

      I made them with my daughters, too. One day I imagine they’ll make them with their kids.

      • katiemorford
        11.29.2012 at 10:35 PM #

        Such a sweet tradition to pass along. Thanks for sharing!

  5. 12.07.2012 at 9:18 AM #

    These sounds great! And are a great way not to waste food. Love it.

  6. 12.12.2013 at 1:30 PM #

    We always make cookies from the dough scraps, we call them pie cookies which are literally just that— the scraps sprinkled with cinnamon sugar, I’ve never rolled them up into anything fancy like these before but I’ll have to give them a try. So cute!

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