Three ingredient treat with Christmas flair: cinnamon palmier cookies!
The French named them after the palm tree, Italians call them fans, in German they're.... pig's ears: yikes, just trying to say Schweineöhrchen could kill your appetite before you even start! Good thing these delectable, crispy cookies are a delicacy regardless of the name — and you'll hardly believe how easy they are to make. This recipe adds an extra little wrinkle, to bring the warm-and-cozy to your holidays.
You will need (for ca. 25 cookies):
- 2/3 cup sugar
- 2 tsp cinnamon
- 1 package puff pastry dough
- Choose a countertop or board to work on that's a bit bigger than the rolled out puff pastry dough. Mix the sugar and cinnamon together in a bowl and sprinkle about half of it on your working surface, like you're dusting it. Place the rectangle of dough on the sugar-cinnamon mix, and now dust the dough with the rest of the mix.
- Roll a rolling pin across the dough so that the sugar-cinnamon mix gets pressed in, underneath and on top. Then fold half an inch, on each long side of the dough, over toward the middle and press the fold down well so it doesn't unfold again. Starting with one of the half-inch-wide folds, roll the whole side up carefully now, all the way to the middle. Now do the same with the other long end, rolling it up till this second roll meets the first in the middle.
- Cut the dough — now two equal-sized rolls joined at the bottom — in one-inch slices across and lay each slice on its back onto a baking sheet. The cookies will expand so leave enough room between them on the sheet. Bake the palmiers for 8 min at 480°F.
And from just three ingredients you've made a treat that'll add sweetness and elegance to every occasion over the coming holiday season. Enjoy them the moment they're out of the oven. Dunking them in coffee, whipped cream, or a fruit puree could also be worth a shot. Try the recipe out now and you'll be ready for Christmas!