Peach Cookie Pies

Drain 7 to 8 peach slices, as needed to make tarts. Cut slices in half.

Place one crust at a time on wax paper. Using any shape 3-inch or larger cookie or biscuit cutter, cut an even amount tart crusts.

Lightly brush one-half of the cut out crusts with melted butter. Place 1 to 2 cut peach halves on buttered crusts; sprinkle lightly with sugar and cinnamon. Top with remaining crusts, press edges with fork to seal.

Cut an "X" on top of each tart with small knife. Place on non-stick cookie sheet. Brush top with butter, sprinkle lightly with sugar and cinnamon. Press together remaining pie crust scraps to make additional tarts.

Bake at 375ºF., for 12 to 15 minutes or until lightly brown.