Also known as elephant ears, palmiers, made with sheets of sheets of puff pastry, are perfect for those who are afraid of making pastry or just want a quick cookie.
I always get the Pepperidge Farm puff pastry because its the most readily available and relatively inexpensive at around $4.00 a box. Each box comes with two sheets.
Roll out defrosted dough on a floured surface. The more you roll your dough out, the smaller your cookies will be. Traditionally these cookies are bigger, but I like to add more sugar to create a really caramelized cookie, which is also very rich. I roll the dough out pretty thin, to make a smaller cookie. Using a knife, trim irregular edges to make a rectangle.
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Divide sugar in half and one half per sheet. Pat the sugar to embed into the dough. Using a knife, score the middle of the dough on two parallel sides. With an unmarked edge, begin rolling and roll dough to score mark. Roll opposite side to central score mark until two rolls are together. Using a pastry brush, brush some milk between where two rolls come together and press so they stick together. Wrap in plastic wrap and chill at least an hour.
Remove from fridge, and using a knife, cut into slices into approx. 1/2″ slices. Lay slices out on a tray a couple inches apart. Pour 1/2 tsp – 1 tsp of sugar on each cookie. Preheat oven to 375 degrees. Place trays in freezer while oven preheats. Bake cookies for about 8 minutes. Remove trays from oven and flip over. Bake for another 8 minutes or until cookies are nice and caramelized.
These are cookies are easy to make, rich in flavor and look gorgeous. I love them.