Don't waste your pie dough scraps! That flaky, tender texture and buttery flavor lends itself to elegant cookies and crackers that are about as easy to make as Pillsbury (but far more impressive!)
The yield will depend on the amount of scraps you start with; if you tend to bake pies frequently, freeze the scraps in an airtight bag and when you have collected a lot, pull them out and bake these easy treats to
enjoy with coffee or to give as a hostess gift.
For the Palmiers:
Pie dough trimmings and scraps
¼ cup light brown sugar
1 teaspoon ground cinnamon, ginger, nutmeg, or cardamom, or a combination, OR 1 tablespoon Milk Street coffee sugar (Turkish Cardamom, Burnt Sugar Orange Spice, or Crème Brulee)
4 tablespoons salted butter, melted
Heat the oven to 400°F with a rack in the middle position. In a small bowl, stir the brown sugar and spices or coffee sugar together until combined. Line a baking sheet with parchment paper.
Gather the dough scraps together and knead them on a lightly floured surface until they form a uniform ball. Using a floured rolling pin, roll the dough into a rough rectangle about 1/8-inch thick (the size of the rectangle will vary depending on how many scraps you are working with.) Brush a thin layer of butter over the surface of the dough, and scatter enough of the spiced sugar mixture over the butter to cover it. Working from the short sides, tightly roll each end of the dough into a tight cylinder until they meet in the center. Transfer the rolled dough to the baking sheet and freeze for 10 to 15 minutes.
With a sharp knife, slice the rolled dough into ¼-inch thick slices, creating an “elephant ear” shape and place them cut side-down on the baking sheet. Bake for12 minutes until set, and the sugar has begun to melt; flip the Palmier over and continue baking until golden brown and crisp,
10 to 12 minutes more. Cool completely before serving or storing in an airtight container for up to 5 days.
For the Blue Cheese Crackers:
Pie dough trimmings and scraps
¼ to ⅓ cup crumbled Gorgonzola or other firm blue cheese, room temperature
1 egg yolk whisked with 1 teaspoon water
Sesame seeds, for garnish
Heat the oven to 400°F with a rack in the middle position. Line a baking sheet with parchment paper.
Gather the dough scraps together and knead them on a lightly floured surface until they form a uniform ball. Using a floured rolling pin, roll the dough into a rough rectangle about 1/8-inch thick (the size of the rectangle will vary depending on how many scraps you are working with.)
Scatter a thin, even layer of blue cheese crumbles evenly over the surface of the dough; using your hands, gently press it into the dough. Fold the dough in half and then in half again; re-roll the dough into a 1/8-inch-thick rectangle. Using a pizza cutter or sharp knife, cut the dough into triangles. Brush a thin layer of the egg yolk over the tops of the triangles and sprinkle with sesame seeds.
Bake until golden brown and crisp, 12 to 15 minutes. Cool completely on the pan before serving or storing in an airtight container for up to 3 days.
