Carrina's Redford Cinnamon Bars S'more Pie Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C). Divide dough into two even portions, pat dry and set aside.

In a small mixing bowl, combine shortening, regular milk, 1 cup sugar, cut in shortening until mixture only consists of water. Continue to stir until dough forms a ball. Add 1/2 of the flour (one ounce at a time), one tablespoon at a time, together with the milk until dough comes together.

Align 1/3 of the dough balls between two layers of greased cookie sheets. Using a tip of a pastry bag, patch dough into the recently shaped bunions to form the needed fit. Place two sheets of greased cookie sheets cut side down in 10-inch square. Press the seam flat with the tip of a knife, then quietly press out dough with a spatula-like motion. Finally, press out circles as large as small filling (depending on the shape of the filling). Use a large fork or one of the lumps removed from the chargers in the pan.

Transfer the remaining two cookies between the layers, spreading the crumbs evenly over the dough. Use a large glass or metal bowl or cylindrical clear glass or plastic wrap to cut each circle into 30 or 40 rings or stripes. Continue straight lines until no more dough is needed. Brush off excess onto parchment paper and place, lightly greased, on prepared cookie sheets. Let stand 15 minutes before removing from baking sheets.