Palmiers: Fancy Cookie, Unfancy Amount of Work

by Rebekahcooked up on September 22, 2011

I love simple, bready cookies with sugar sometimes. The French seem to be the best at cookies in general, and these palmiers are a great example.

Get a load of that delicious crust! It’s all caramelized sugar. The perfect crunch to go with your coffee.

Be it for dinner, breakfast, or fun, these cookies take minutes to whip up, and here’s how you do it.

You will need:

  • Puff pastry or Danish dough – you can buy it, or make it yourself
  • Granulated sugar

If your dough/pastry is frozen, let it thaw out and roll it into about a 12 x 18 inch sheet. Then roll the sheet up from both ends so they meet in the middle.

Using a serrated knife, hold the rolls together as closely as possible and slice off about a 1/3 inch piece. Then reconstruct it into the namesake palm shape.

Take the almost-cookie and use a bowl of about 3/4 cup sugar to roll it around and coat it completely. Place on a baking sheet with plenty of room for expansion – they will approximately double in size.

Bake for 15 minutes at 375 degrees. But – check on them at 10 or 12 minutes in. Every oven in every altitude in every time zone is different. And while they’re cooking, brew the coffee.

The cookies are ready when they have significant caramelization on the edges.

Beware. They’re dangerous 🙂

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  1. I made these this morning and they are SO GOOD! Thanks for the great idea!

    Comment by MaryK — September 24, 2011 at 9:16 am

  2. I’m so glad you liked them! 😀 I did too. Definitely going into the regular rotation.

    Comment by bekky — September 24, 2011 at 8:55 pm

  3. what is pastry dough? Where can I find a recipe for it?

    Comment by debra — July 31, 2013 at 7:05 pm

  4. sorry…I meant DANISH dough?

    Comment by debra — July 31, 2013 at 7:28 pm

  5. Hi Debra, thanks for asking! Here’s my Danish dough tutorial.

    You can also buy or make puff pastry and it would also work. It will be in the freezer section.

    Comment by bekky — August 1, 2013 at 1:23 pm

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