I originally got the idea for these cookies from the little palm-shaped French cookies called Palmiers. In my job at the British tea shop years ago I used to make dozens of Eccles Cakes, a traditional British pastry made with puff pastry circles. I’d end up with lots of trimmings from the pastry and rather than waste it I would piece it together and roll Palmiers.
This is not really a recipe, just a way to use up the trimmings from a pie crust. In fact, my perfect pie dough recipe is purposely scaled to make more than enough dough for a two crust pie specifically so I have enough scraps left over to make these cookies.
For my family these have become a favorite treat whenever I roll pie dough. We snack on these sweet little gems while waiting for the pie to cool. In fact, they’re usually gone before the pie is even out of the oven.
Don’t worry if some of the cookies get quite brown, even a little black on the bottom. They’ll still taste great.
Luckily, when I recently made a rhubarb pie for Easter dessert I also brought along these cookies. I figured I better get them out of the house since I’d already eaten way too many while waiting for the pie to bake. Good thing, since I messed up the pie and almost none of it was eaten. All the pie scrap cookies were gone in minutes. I’m not surprised since they are the perfect combination of flaky layers, caramelized sugar on the bottom and crunchy sugar crystals on top.
Often, the simplest things are the best.