Growing up, mom was raising my brother and I on very little. She made these crispy flaky cookies for us and I will always cherish the smell when they were baking and knowing she did for us and went without. It is especially bittersweet because we lost my brother when he was 22 (I was 19) and I almost lost my mom in December. After losing my brother, my dad (Sept '11) and almost my mom, I decided to start recording her recipes to pass on to future generations.
1Preheat oven to temp. called for on pie crust recipe or box. Spray cookie sheet lightly with vegetable cooking spray.
2Bring pie crust to room temperature laid flat. You can also do this on lightly floured wax paper, cut much larger than dough. This helps in rolling and keeps mess down.
3On room temp. pie crust spread butter/margarine with spatula up to 1/8 from edge of dough.
4Spread sugar onto butter/margarine, try and keep on the butter so dough edge can be sealed.
5Sprinkle on cinnamon
6Using wax paper roll the dough as tightly as possible into a long log, set aside. DO Not roll the wax paper into the crust. Repeat with second crust if using premade dough. Keep wrapped in wax paper and refrigerate one hour.
7Once chilled, unwrap wax paper but keep under log. Seal edges with fingertip dipped in milk. Using thread or unwaxed/unflavored dental floss, slide string under log and cut every 1/2 to 3/4 inch.
8Place flat side down onto sprayed cookie sheet. Bake until crispy/flaky and lightly brown, time varies (sometimes it seems to take FOREVER). Cool on sheet, enjoy:)