So you have some leftover pie crust dough...
Look what you can make with it!
SPH Gluten Free Raspberry Cinnamon Thumbprint Cookies with Chocolate Glaze
One quarter recipe pie crust dough (leftovers)
1 3-oz. package raspberry Jell-o
2 T. sugar
2 T. softened butter
1 t. cinnamon
Raspberry Polaner (brand) All-Fruit fruit spread
Betty Crocker (brand) Rich-and-Creamy Chocolate Frosting
Preheat oven to 350. Combine leftover dough, Jell-o, sugar, butter, eggs and cinnamon in a mixer bowl, and beat until well combined. Drop by spoonful onto parchment lined baking sheet, and make indentations in each cookie with a small measuring spoon. Fill each with a small dollop of raspberry fruit spread. Bake for about 15 minutes. Remove from oven, and allow to cool for about 2 minutes. Place a small bit of chocolate frosting on each cookie and allow to melt. Swirl to coat.
Or not. Just make them plain thumbprint cookies. Or, bake them without the fruit spread and fill with chocolate frosting when they come out of the oven. Don't have raspberry? Use strawberry. Try orange Jell-o with some orange marmalade.
These have a bright fruit flavor with a surprising cinnamon finish. Take a tray to your book club or Bible study - your friends will love them!