Reviewed: Nov. 22, 2010

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!

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Reviewer:

gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Los Angeles, California, USA

Reviewed: Jun. 23, 2010

My mom used to make these with leftover scraps of pie crust when I was little. Love them!

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1 user found this review helpful

Reviewer:

amanda

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Twinsburg, Ohio, USA

Reviewed: Jul. 1, 2010

delicious! i watched them the whole time they were in the oven to make sure they didn't burn and they turned out perfectly. it's work, but they turn out to be adorable and delicious!

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Reviewer:

Sarah

Reviewed: Jul. 24, 2010

I used to make these when I was a teenager. I got the recipe from home ec class. We made these one day in class and they went over big time. I lost the recipe many, many years ago. Thanks for publishing this. Got my first boyfriend with a plate of these.

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Reviewer:

glendalee

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

Reviewed: Jul. 29, 2010

My grandma would always make these for the kids she babysat when she made pies for people. I use to just call them pie cookies. I didn't roll my into swirls I just rolled it out like a pie crust then spread with shortening and cinnamon sugar and then I just break off the cookies when I want them.

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Reviewer:

eclarkson09

Cooking Level: Intermediate

Home Town: De Soto, Kansas, USA

Living In: Overland Park, Kansas, USA

Reviewed: Aug. 17, 2010

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!

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Reviewer:

SYLVIETOROK-NAGY

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 6, 2010

I had forgotten about these cinnamon cookies until I saw this recipe. My grandmother used to make these for me when I was a little girl from scrapes of pie crust and biscuit dough. I will make some tomorrow.

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