Palmiers are one of our favorite ways to use the Short-Cut Puff Pastry recipe. These delicate cookies are sweet, buttery, melt-in-your-mouth delights.
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1/2 final dough Short-Cut Puff Pastry
1/4 cup sugar, divided
Roll puff pastry dough on very lightly floured surface into 24x6-inch rectangle between 1/8 to 1/4 inch thick.
Sprinkle 3 tablespoons sugar over dough. Lightly roll with rolling pin to press sugar into dough.
Fold left and right edges of dough inward to meet in middle without overlapping.
Sprinkle remaining 1 tablespoon sugar over dough. Roll gently with rolling pin to press sugar into dough. Fold dough in half, lengthwise (like closing a book).
Transfer dough to parchment-lined baking sheet. Cover with plastic food wrap; refrigerate 30 minutes.
Heat oven to 425°F.
Slice chilled dough into 1-inch cookies (they will look like hearts). Place on another parchment-lined baking sheet, cut-side up, 2 inches apart. Bake 18-20 minutes or until deep golden brown. (If sugar is over-browning before cookies are done, reduce oven temperature to 375°F for the last 5-7 minutes of baking.)
Let cool 5 minutes on baking sheet. Place on cooling rack to cool completely before eating.
Palmiers are best eaten the day they are made, when they are their crispiest. Any leftovers can be stored in an airtight container for a couple days but will lose their crispiness.
Desserts to not only eat but use as centerpieces during your Easter dinner.