Leftovers. They tend to get a really bad rap for no good reason. When handled properly, leftovers are a super tasty and easy way to have a meal on the table in no time. I’m a huge fan of leftovers. I have a freezer full of them. I actually have so many that we just bought a stand-alone freezer to store them all!
Sweet treats, wrapped in parchment and foil and placed in a zipper bag, exactly how I suggest you freeze your baked goods in most of my recipes, fill the icy shelves. The very vast majority of these leftovers are just as good as when they were first baked, and I have found a few to be even better. Muffins, cakes, pies, cookies, bars, blondies: my freezer is a dessert lover’s paradise.
On days I don’t want to bake, there’s nothing better than pulling a piece of cake out and letting it thaw just enough so that it’s soft, but still a little cold so that it tastes reminiscent of the ice cream cakes from my youth. Oh, and muffins hot and fresh from the oven without having just baked them make the best breakfast.
Savory foods make great leftovers too. I froze some of the last batch of Lentil Soup I made. Last week I thawed it out and heated it up for a no fuss, quick and easy dinner that made me jump up and down with the great flavors that didn’t suffer from being frozen at all. I also often buy extra salmon or steak to have as leftovers the following night. And don’t get me started on the awesomeness of leftover prime rib. Must make prime rib again soon!
So, the other day after making Lemon Meringue Pie, I had some leftover pie crust. I didn’t really have enough for another pie and was just about to give up on coming up with a use for it when it hit me: Pie Crust Cookies. These sound unimpressive, but when dusted with cinnamon sugar and baked until golden brown, they are flaky and crispy with slightly caramelized sugar and a hint of cinnamon. Forget about leftover pie crust, make a batch just for these cookies!
- Your favorite pie crust. This is my favorite recipe.
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Roll out however much pie crust you have available to about ¼ inch thick. Cut the crust into triangles or whatever shape cookie you would like. Place cookies on a parchment lined baking sheet. They should not be touching but don’t need to be spaced far apart as they do not spread. Refrigerate for at least 1 hour and up to overnight.
- After the cookies have been chilled, mix the sugar and cinnamon in a small bowl. You may need more or less cinnamon sugar depending on how many cookies you have. Sprinkle cookies generously with cinnamon sugar. Press it gently into the cookies. If there is some cinnamon sugar on the tray, press the underside of the cookies in it, this will help them to caramelize.
- Bake for 20-30 minutes, rotating halfway through until firm and golden brown. Cookies may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 10 minutes.