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.
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
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 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
1/4 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.