“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!