- Spread your dough in a long rectangle. The length doesn't matter but try to have about 8" in width. More than that and you end up with huge cookies (which might be what you want) but 8" gives you cookies that are about 2-3" big. Square the edges of your rectangle to make folding easier.
- Lightly spread sugar all over the surface of your rectangle. I used regular sugar, but you could use cinnamon sugar, maple sugar or brown sugar. The taste will be different, of course, so experiment.
- Now the folding. Fold length-wise. Fold both long edges so that they meet in the middle of the rectangle. You end up with a 4" wide rectangle.
- Spread some sugar all along the surface.
- Fold again length-wise, in the middle. You now have a 2" wide roll.
- Cut slices in the roll, about 1/2" wide. The length of the roll determines how many cookies you end up with.
- Roll the folded slices in sugar, then place flat on a parchment paper covered cookie sheet. The folding is what gives these cookies their heart shape.
- Brush some beaten egg onto the slices.
- Bake at 350 degree, about 20 minutes, until golden brown.
- Remove from baking sheet and let it cool on racks.
When I made the king cake last week (see previous post), I was left with some puff pastry dough, so I decided to make these little palmiers cookies. I just love them! And they were so easy to make too.
Special thank you to Sonia for taking the pictures. :-)