Sometimes a recipe will drop into my Facebook feed that brings me back to my childhood and Mom’s cooking. When I also just happen to have the ingredients on hand that need to be used up, I’m game for giving the recipe a go!

This churro cookie recipe made good use of some refrigerated pie crusts, and easily allows for taste preference for the filling. These cinnamon sugar-coated bits of baked pie crust dough take me back to when my mom made pies and would use any leftover crust to either add a sweet topping like this, or she’d roll shredded cheese in the dough for cheese straws.

Mom often substituted nutmeg for cinnamon, so I opted for pie spice. I cut the churro cookie recipe below in half and only used one crust just to cut down on how much tasty sweet stuff we have lying around. Let the kids help make this one. Store the cookies in a cookie jar at room temperature for up to two days – if they last that long!

Cuisine: Mexican / American Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: Makes about 24 cookies

Here’s how to make it:

Note: The original recipe called for 12 soft caramel candies cut in half for the filling. You can omit the filling all together.

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