This recipe was submitted by Susan Yoder.
Use Mother Linda's Piecrust (chilled). Roll out a 4" x 8" x 1/4" rectangle of pie dough. (the wider the rectangle, the larger the finished cookie diameter.) Return the rest of the dough to the refrigerator. Shake cinnamon sugar mix, (pinch of cardamom - opt) on the piecrust rectangle. Sprinkle or spritz with ice water. Roll up rectangle from one of the long sides. Seal edge with a drop of water. Slice roll into 1/2" slices with a sharp knife. If dough becomes too warm / sticky to work with, refrigerate for 5-7 minutes. Place piecrust pinwheels on an ungreased cookie sheet. Extravagance alert - I use parchment paper so I can let the cookies cool on the paper and pop another batch into the oven when the cookie sheet is cool. Bake at 375 F for 10-12 minutes or until just set. Allow to cool before popping cookies into eager and waiting mouth.
Use Mother Linda's Piecrust (chilled). Roll out a 4" x 8" x 1/4" rectangle of pie dough. (the wider the rectangle, the larger the finished cookie diameter.) Return the rest of the dough to the refrigerator. Shake cinnamon sugar mix, (pinch of cardamom - opt) on the piecrust rectangle. Sprinkle or spritz with ice water. Roll up rectangle from one of the long sides. Seal edge with a drop of water. Slice roll into 1/2" slices with a sharp knife. If dough becomes too warm / sticky to work with, refrigerate for 5-7 minutes. Place piecrust pinwheels on an ungreased cookie sheet. Extravagance alert - I use parchment paper so I can let the cookies cool on the paper and pop another batch into the oven when the cookie sheet is cool. Bake at 375 F for 10-12 minutes or until just set. Allow to cool before popping cookies into eager and waiting mouth.
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