Day 1: Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon

Ok.  So this is probably one of the easiest recipes I'll ever post.  Add to that the fact that they're essentially little flaky bites of goodness, this is definitely a winner.

Growing up, this was one of the best parts of making pies - when mom would use the leftover scraps of dough to make these delightful little cookies.  They're the perfect treat to share while you're waiting for your pie to cool down to a relatively safe eating temperature.  These cookies are so easy though, that you don't have to wait until the next time you bake a pie to make them.

Pie Crust Cookies

• prepared pie crust (use your favorite recipe, or try mine)
• cinnamon sugar

Preheat oven to 350.  Line a baking sheet with parchment paper and set aside.  Roll out pie crust dough on a lightly floured surface to abut 1/4 inch thick.  Use cookie cutters to cut the dough into different shapes.

Transfer to the prepared baking sheet and sprinkle liberally with cinnamon sugar.  Bake about 10 minutes, until lightly golden.  Let cool on the baking sheet.  Enjoy!