Baby Elephant Ears

Baby Elephant Ears
Staff Writer
Baby Elephant Ears
Pillsbury

Baby Elephant Ears

Elephant ears cookies are normally made with leftover puff pastry or pie crusts. Use two store-bought pie crusts or make your own puff pastry for this classic cinnamon-sugar cookie.

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12
Servings
1
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½ Cup sugar
  • 1 Teaspoon ground cinnamon
  • 1 box refrigerated pie crusts, softened as directed on box, such as Pillsbury™
  • ¼ Cup butter, melted

Directions

Preheat the oven to 375 degrees F. Place two 12-inch squares of wax paper on a work surface.

In a small bowl, mix the sugar and cinnamon.

On a work surface, unroll 1 crust. Brush with some butter, then sprinkle with half of the cinnamon sugar.

Top with the second crust. Brush the top of the second crust with some butter, then sprinkle with the remaining cinnamon sugar. Roll up the crusts into a log shape.

Cut the roll into 12 1-inch slices, then press down slightly, and roll individually between the sheets of wax paper to ¼-inch slices, replacing the wax paper as needed. Place on an ungreased cookie sheet.

Bake until golden brown and crisp, 20 to 22 minutes. Cool on cooling rack.

Nutritional Facts

Phosphorus, P
1mg
0%