I can’t make pies without making extra crust to make these cookies and on special occasions I even make pie crust just for these cookies.
Make your favorite pie crust recipe; (my favorite is half lard and half butter for the fat) roll out disks approximately 8 inches in diameter. Paint with softened butter and then sprinkle heavily with cinnamon and sugar.
Cut the disk into 8 or 10 wedges (pizza cutter works great here) and roll the wedges up starting with the wide end.
Bake at 425 to 450 for 8 to 10 minutes until just browned – removed from cookie sheet immediately and cool on cooling racks – Don’t worry about how long they keep, because they’ll be gone as soon as they are cool! But if you do have some to store, they keep well in waxed paper in an airtight tin.
Tulips will be here for the upcoming holiday season! “Hello Myrtle” our flower buyer tells me we will have red, pink and white this year!