Wednesday, December 22, 2010

cinnamon crusties

Its that time- time to start all that last minute baking! I come from a family who appreciates baked goods and a favorite is homemade pie but and when making pie you always have leftover dough from the crust. My grandmother always used all those leftover scraps and turned them into what we call "cinnamon crusties". This year I decided to skip the pie and just make a HUGE batch of these little crusties.


My favorite pie crust recipe comes from the back of a crisco can and it is what my grandmother used for YEARS! Super easy to make and really yummy- a classice pie crust.
1 1/3 cup of flour

1/2 teaspoon salt

1/2 cup crisco shortening

3-6 tablespoons of ice cold water

BLEND flour and salt in medium mixing bowl.
Cut in shortening into flour mixture, using a pastry blender (or a fork) until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.



Roll out the dough


and using sugar and cinnamon and even a little nutmeg (optional- melted butter)


sprinkle on the surface of the dough.


Cut into triangles


and roll up.


Transfer to a baking sheet


and bake for about 5-8 minutes at 400 degrees or until brown.


Serve warm.


I promise it will be hard NOT to eat the entire batch all by yourself (at least this is the problem that I have!)



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