Palmiers

Palmiers are probably the prettiest and simplest cookie we make during the Christmas season. These cookies are so delicate and elegant it’s like they are sent from heaven, just like baby Jesus! 

Happy Baking!

Ingredients:

• 2 cups granulated sugar

• 1/8 teaspoon kosher salt

• 2 sheets puff pastry, defrosted

Directions: 

• Preheat the oven to 450 degrees F.

• Combine the sugar and kosher salt. 

• Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or countertop. 

• Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry.

• With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. 

• Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. 

• Refrigerate the folded dough for at least 30 minutes to ensure the layers keep their integrity as you slice the cookies. 

• Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. 

• Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. 

• Transfer to a baking rack to cool.

Tips and tricks for this cookie:

• Do not skip over the refrigeration after folding the dough. It may not seem necessary but it is imperative to ensure the cookies keep their “heart” shape as they bake. 

• Make sure you fold the dough as described above. Do not roll it. The dough should look like smushed V’s on the baking sheet. There is no shaping necessary for these cookies; the heart shape of the cookies will form naturally as they bake. 

Yields: about 4 dozen cookies

Total cookie count for the season: 627