Author Pam - For the Love of Cooking / Original by The Country Cook
Equipment
Baking Sheet
Ingredients
Cookies:
2store-bought pie crustsallow them to warm up on the counter for a few minutes prior to unrolling
4tbspsalted butter, melted
brown sugar
1 ½tspground cinnamon
Glaze:
1cuppowdered sugar
1-2tbspmilkto taste
½tspvanilla extract
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Make the cookies by unrolling the pie crust and place it on a large cutting board. Brush the pie crust with half of the melted butter.
Combine the brown sugar and cinnamon in a small bowl until very well combined.
Sprinkle half of the brown sugar & cinnamon mixture evenly over the buttered pie crust, leaving 1/2-inch border along half of the pie crust edge facing away from you.
Start tightly rolling the crust over the filling, when you come to the end, press the seams together very well.
Cut into 1/2-inch pieces, discarding the end pieces, if desired. Place the mini pie crust cookies, cut side up, on the prepared baking sheet.
Bake the cookies by placing them into the oven to bake for 15-18 minutes, until lightly golden brown.
Allow to cool for 5 minutes on the baking sheet then move to a wire rack to cool completely.
Meanwhile, repeat the process with the remaining pie crust, butte, and brown sugar & cinnamon mixture.
Make the glaze by combining the powdered sugar, milk, and vanilla together in a bowl; mix until smooth & creamy.
Once the cookies have completely cooled, drizzle them with the glaze and serve. Enjoy.