Ingredients

• 50 g of granulated sugar¼ cup of granulated sugar
• 1 tablespoon of ground cinnamon
• 2 of pre-made pie dough
• 0 of large egg

Instructions

1. Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a small bowl, stir together the sugar and cinnamon.
3. Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
4. Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
5. Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
6. While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
7. Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
8. Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
9. Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
10. Enjoy!