Whenever I prepare samples of my piecrust for tasting at the Williams-Sonoma Artisans' Markets, there are many that delightfully tell me it reminds them of their experiences with their mothers or aunts or loved ones baking and using up extra pie crust.
It is simple and yet so very delicious. Cut the rolled out dough with a pizza roller or piecrust roller. You can even use cookie cutters. Place on cookie sheet lined with parchment paper. Bake in a 425° oven for 10 minutes. Check and brush on melted butter and bake for about another 4 to 5 minutes, but ovens will vary.
While the piecrust is baking, prepare 1/2 cup sugar with about a teaspoon of sugar and you can double this and tweak to your desire, mix it all together real good in a small bowl.
After the piecrust has browned to your satisfaction, remove from oven and brush one lightly one more time with butter. While the crust is still warm, gently toss the pieces in the sugar and cinnamon. It seems to work better if the piecrust is still warm.
Children LOVE making these.
I hope you will notice how delicate this crust is from the picture. When you roll out the dough using the Cookie Thing to 1/8th inch and not working the dough too much or using too much flour, please take a look at how it gets full and flaky --you would not think it had been rolled out so thin!