Ultimate Pie Dough "Cookies"

My husband likes a little pie with his pie crust, so I usually make enough pie dough for two pies but only use about 3/4 of it to make a single crust. The remaining pie dough can be used for the following Ultimate Pie Dough "Cookies":

Roll out dough to normal pie thickness. Use a really big soup mug or other object to cut out big circles. Place a circle of dough in each space of a cupcake pan until you run out of dough. Put a tiny bit of butter (approx. 1/6 of a tablespoon), about 1 teaspons of brown sugar, and as much cinnamon as you like (a good sprinkle) in the center of each circle.

Then take that leftover-leftover pie dough, you know, the stuff that wouldn't roll out to make another circle, and smash it in the bottom of one of the cupcake spots. Sprinkle with cinnamon and white sugar for a nice little biscuit. Bake for 15-20 minutes or until golden brown at about 375. Cool and enjoy or put in an airtight container to snack on later.

I've only done this once so there's lots of room for improvement on the specifics. You could probably put a little jam in each one instead butter and make some sort of mini tart.