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.
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.