I first heard of pie crust cookies from a co-worker years ago. I found a recipe for them but it sure didn't look very appealing. So I tweaked the recipe to suit my own tastes and this is what I came up with. I made dozens upon dozens this past Christmas using my recipe for Best Pie Crust. They were a big hit at home and at Christmas parties. I hope you enjoy them also.
Preheat oven to 375. Prepare your store-bought crust or roll out homemade pie dough as if you were going to make a pie. To save clean up, use waxed paper beneath your crust.
Using a pastry brush, spread the melted butter evenly over the crust. Mix the cinnamon and sugar together and sprinkle the entire surface of the crust heavily and evenly with the cinnamon/sugar mixture.
Begin to roll the crust jelly roll style. As you roll, brush more butter on the underside crust as needed to aid sticking. Wrap the "log" in plastic wrap and refrigerate. Continue with the remaining crusts/dough. At this point, you may leave the dough to bake another time or bake immediately.
To bake: Unwrap dough from plastic wrap and slice with a bread knife (or serrated knife as to not crush the dough). Lay rounds on a greased cookie sheet. Brush each top with melted butter and sprinkle lightly with cinnamon/sugar. Blind bake as you would normally or per package directions. Cookies are done when golden brown. I preferred them light golden brown so they'ed be slightly chewy.
They look gorgeous on a cookie tray served with coffee for brunch. Enjoy!