“LEFTOVERS IN THEIR LESS VISIBLE FORM ARE CALLED MEMORIES.  STORED IN THE REFRIGERATOR OF THE MIND AND THE CUPBOARD OF THE HEART.”  Thomas Fuller

I often find that most food tastes better as leftovers, when it’s had time to sit and let the ingredients and flavors meld.  But what I am really finding, as I bake, is that an ingredient for one recipe often drives the idea for another.  I simply don’t want to waste, an often costly ingredient, and I want to use it up to the extent that I can.  And so this morning I was making a pâte sucrée for some Pineapple Coconut Tarts.  And I decided to turn the scraps into these delicious little cookies to be dipped in the leftover strawberry jam that I made from my Peanut Butter and Jelly Ice Cream. 

Honestly, these were so surprisingly good, I’d consider making sweet pastry crust just for the purpose of making a big batch of these cookies!  Or if you need a quick and easy dessert, you could even buy the pie crust dough, roll it, cut it and toss a little sprinkling sugar before baking for about 15 minutes.  Serve with your favorite jam for dipping.  I’ll never throw out those scraps again!