Recipe by jmk3482
"Crumbly sugar and cinnamon cookies that you can make as fast as they disappear. My father told me about these cookies that his mother used to make. When she made a pie, she would take the excess dough and make these simple cookies. You don't have to make a pie first, all you need is pie dough. My father loves when I make them for him, and I think you will be hard-pressed to find someone who doesn't. My father said she called them Piggies. That's what I call them."
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1 1/4 cups
warm water, or as needed
The first time I made this, it turned out terribly. The cookies were a thick, chalky, doughy mess. The next time I had leftover pie crust (not from this recipe, actually a storebought roll-out kind since I was in a rush, eek!) I rolled out the leftovers, spread it with crisco, mixed some extra crisco, cinnamon and sugar together, and spread the paste onto the cookies, rolled, and sliced. I sliced them about 1/4" thick instead of 3/4", sprinkled a little extra cinnamon-sugar mixture on top and baked for 6 minutes at 425 degrees. They came out tiny and crispy and flaky with a caramelized bottom... absolutely irresistible and impossible to stop eating! Fantastic recipe, the main thing is SLICE VERY THIN BEFORE YOU BAKE!
i tried this recipe just now n it came out well....
These are originally a french canadain recipe...generally filled with brown sugar for the classic sugar pie. these rolls are called "pette de soeur" which means "nun's farts" little sweet bursts from heaven. everything french canadian was religiously associated. enjoy!
I grew up with these! My mum made them every time she made pie, or anything that involved pie crust. They are a fantastic, tasty way to use up left over crust! We always called them "pinwheels". She used brown sugar instead of white and butter instead of the shortening inside.
I am french Canadian and I grew up with these tasty bites. The secret is to brush the dough very lightly with either butter or water to make the sugar and cinnamon stick. We have used brown sugar, white sugar and hot chocolate mix for different variations. Yummmmm!
Childhood memories! My mom made these every time she made pie, which was often. I've made them as well since then, and I'm 65, so it's been many batches of "piggies" (which we called "thingies" - but I like "piggies" better). As time has gone on, I've jazzed them up by using a combination of white and brown sugar and I add chopped pecans or walnuts to the cinnamon-sugar mixture. I make an entire extra batch of pie crust dough just to make these. They are delicious - and very easy.
A lovely way to use piecrust; in fact, I even used a piecrust just to make these cookies!
These cookies are simple and wonderful. My toddler loves them and I love that they are easy to make and that because I am making them from scratch I know exactly what is in them. Fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Piggies (Sugar and Cinnamon Pie Dough Cookies)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 31
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