Wednesday, September 20, 2006


palmier 2

Palmiers, named after the palm leaf they resemble, are cookies made with puff pastry layered with sugar. But I had some pastry dough left over from when I made my goat cheese tart last week. And since the dough was nice and flaky, I thought I would attempt to make palmiers with it.

So I rolled out the dough into a 10x10 inch square on a sugared work surface. I sprinkled about 1/4 cup of sugar all over the top and lightly pressed the sugar into the dough with my rolling pin. I flipped the dough over and pressed in another 1/4 cup of sugar. From one edge, I rolled up the dough tightly (jelly roll style) to the center and then rolled up the dough from the other edge to meet in the center. I wrapped the roll in plastic wrap and let it chill in the refrigerator for 30 minutes.

I cut the chilled roll of dough into 1/3 inch thick slices, placed them on a lined cookie sheet and sprinkled them with more sugar. I baked them for 12 minutes at 375F, turned the palmiers over with a small spatula and baked for another 8 minutes.

palmier 1

My palmiers were sweet, buttery and crunchy. They weren’t as delicate as palmiers made with puff pastry, but these were pretty close to the real thing.


Bonus cookie recipe

orange polenta cookie bag

I baked a batch of these orange polenta cookies for my friend, OT, a devoted stay at home mother of 3. The polenta adds a nice rustic quality and crunch to the cookies.

orange polenta cookie 1

Orange Polenta Cookies
(makes 18 cookies)

3/4 cup all-purpose flour
1/3 cup polenta or cornmeal
1/8 tsp salt
6 tbsp (3 ounces) unsalted butter, softened at room temp.
1/3 cup granulated sugar
1 tsp orange zest
1 egg
1/4 tsp vanilla extract
additional sugar for sprinkling

Preheat oven to 350F. Combine flour, polenta and salt. Set aside dry ingredients.

Cream butter, sugar and orange zest until light and fluffy, about 2 minutes. Mix in egg and vanilla extract. Add dry ingredients and mix until just incorporated.

Form 1-inch balls of dough and place 2 inches apart on parchment lined cookie sheets. Slightly flatten the balls with the bottom of a glass dipped in sugar. Sprinkle with more sugar if desired.

Bake at 350F for 12 to 14 minutes until the edges are light golden brown. Cool cookies on sheet for 2 minutes then transfer to cooling rack.


jenjen said...

Great job with the palmiers, especially when they were just out of leftover pastry!
Also I absolutely love orange and polenta cookies, I love the crunch and moreso I love the beautiful aroma you get from the oranges.

Anonymous said...

hi mary!
oeh, those look very tasty...
good thing you used that leftover pastry, a lot easier/faster to get those delicious cookies!
love the bonus recipe =)

Ellie said...

Both look divine, but I must admit that those beautiful, golden, heart-shaped palmiers have particularly tickled my fancy - they look absolutely sublime!

Helene said...

Absolutely delicious! That sugar is calling me. I love palmiers. They were my faves as a kid and would always bug grandma for leftover dough. They are so simple, yet so satisfying!
Beautiful pictures too.

clarice said...

Looks wonderful. I love to bake with both polenta and semolina. I will try these. I sooo love your blog. Thank you Clarice

gilly said...

Both of these treats look fabulous! Great use of leftover pastry for the palmiers! The orange and polenta cookies have me quite intrigued as well - I hadn't considered polenta in a cookie before. I bet lemon zest would work nicely too.

Abby said...

I love palmiers. The fact that yours are quicker make them even more divine!

And polenta in cookies ... I'd have never thought of that!

Dianka said...

Can't choose which one I'd like best! Both look delicious!

peabody said...

I love Orange Polenta cake, so I'm sure the cookies would be good too...must make.

Jennifer said...

Those palmiers look lovely! I've thought many times about trying my hand at those.

Ivonne said...

Ah ... look at those beauties! Just waiting for me to eat them!

Kim G said...

Bet I know who the lucky recipient of the orange polenta cookies was. Tell her I said "hi" would you? :)
Still love to keep up with you via this blog. I've still got to try those swiss orange chip cupcakes...
Take care!

OT said...

Thank you Mary for the cookies! They were delish! I enjoyed both, and I really liked the texture of the palmiers--I think they taste better than the regular ones. I didn't realize they took so much effort. Thank YOU!

Orchidea said...

I just eat palmers in Switzerland and I was actually wondering how to make them... thats for the recipe.