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Piggies (Sugar and Cinnamon Pie Dough Cookies)

Piggies (Sugar and Cinnamon Pie Dough Cookies)

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    40 m
jmk3482

jmk3482

Crumbly sugar and cinnamon cookies that you can make as fast as they disappear. My father told me about these cookies that his mother used to make. When she made a pie, she would take the excess dough and make these simple cookies. You don't have to make a pie first, all you need is pie dough. My father loves when I make them for him, and I think you will be hard-pressed to find someone who doesn't. My father said she called them Piggies. That's what I call them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
  2. Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
  3. Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
  4. Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gracewright90
44

gracewright90

11/29/2010

The first time I made this, it turned out terribly. The cookies were a thick, chalky, doughy mess. The next time I had leftover pie crust (not from this recipe, actually a storebought roll-out kind since I was in a rush, eek!) I rolled out the leftovers, spread it with crisco, mixed some extra crisco, cinnamon and sugar together, and spread the paste onto the cookies, rolled, and sliced. I sliced them about 1/4" thick instead of 3/4", sprinkled a little extra cinnamon-sugar mixture on top and baked for 6 minutes at 425 degrees. They came out tiny and crispy and flaky with a caramelized bottom... absolutely irresistible and impossible to stop eating! Fantastic recipe, the main thing is SLICE VERY THIN BEFORE YOU BAKE!

SYLVIETOROK-NAGY
41

SYLVIETOROK-NAGY

8/18/2010

These are originally a french canadain recipe...generally filled with brown sugar for the classic sugar pie. these rolls are called "pette de soeur" which means "nun's farts" little sweet bursts from heaven. everything french canadian was religiously associated. enjoy!

NorthernCook
32

NorthernCook

6/23/2010

I grew up with these! My mum made them every time she made pie, or anything that involved pie crust. They are a fantastic, tasty way to use up left over crust! We always called them "pinwheels". She used brown sugar instead of white and butter instead of the shortening inside.

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