These One-Bowl French Cookies Are the Most Delicious Way to Repurpose Pie Dough

1. In a large mixing bowl, whisk flour, confectioners’ sugar, almond flour, and salt to combine. Add butter to flour mixture and toss with fingers until butter pieces are thoroughly coated with flour mixture. Using your fingertips, pinch and flatten butter, then rub it between your fingertips until a sandy texture forms, 3 to 4 minutes.

2. Make a well in the center of the flour mixture about 2 to 3 inches wide. Pour beaten egg into the well and, using a fork, gradually incorporate flour into the egg until a dry, crumbly dough forms.

3. Tip dough onto a large, clean, unfloured countertop. Using the heel of your hand, smear the dough away from you, then use your hands or a dough scraper to gather it back into a mass. Repeat until a soft, slightly sticky dough forms, about 6 to 8 more times.

4. On a clean cutting board or work surface, shape dough into a 10-inch long log about 1 1/2 to 2 inches in diameter. (If desired, roll log in an even layer of demerara sugar for added sweetness and crunch.) Wrap log tightly in plastic, twisting the ends of the plastic to seal. Once wrapped, roll log under your hands in a back-and-forth motion to ensure log is smooth, even, and tight all around. Refrigerate until very firm, about 3 hours. Line two 13-by 18-inch rimmed baking sheets with parchment; set aside.

5. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Using a sharp chef’s knife, trim ends of log, then slice dough into 1/4-inch thick slices. Transfer sliced cookies onto prepared baking sheets and freeze until firm, about 30 minutes.  (You may have to freeze 1 baking sheet at a time, depending on the size of your freezer.)

6. Bake 1 sheet of cookies at 350°F (175° C) until lightly golden brown around the edges, about 15 minutes, leaving second sheet in the freezer while the first bakes. Repeat with remaining baking sheet.

7. Let cool for 10 minutes before serving; enjoy warm or at room temperature.

Special Equipment

Plastic wrap, 2 rimmed baking sheets, parchment

Notes

Almond flour can be substituted with the same amount of all-purpose flour, but the dough will be less flavorful and slightly more difficult to work with.

Make-Ahead and Storage

Once cooled, baked cookies can be stored in an airtight container at room temperature for up to 5 days.

To freeze unbaked cookies, arrange sliced dough on a parchment-lined rimmed baking sheet in a single layer. Freeze until solid. Transfer to an airtight container or zip-top bag. Unbaked cookies can be frozen for up to 3 months. To bake frozen cookies, remove sliced cookies from freezer and arrange on a parchment-lined rimmed baking sheet. Bake at 350ºF (175ºC) until lightly golden brown around the edges, 15 to 17 minutes.