C is for Cookie

Ina's outdone herself again. In the few weeks since I purchased this cookbook, my Mom and I have happily turned out recipe after recipe. From lemon chicken and roasted potatoes to tomato rice pilaf, her recipes have my stomach growing (yes, unfortunately) with excitement for french cuisine.

Always a dessert lover, I get such satisfaction out of trying a new dessert and tasting the sweet victory! After coming across Ina's recipe for Palmiers (otherwise known as "Elephant Ears"), I knew they'd be a good thing. Puff pastry and sugar. How bad could they be?


You know the Food Network show, "The Best Thing I Ever Tasted"? I want to go on there just to talk about this cookie. If you think you're not a baker, this cookie is as easy as it gets. And rewarding!! So tasty, so easy, so cute.........If you need friends, a raise, a car from your Dad, whatever.....I'd make them Palmiers.

Ina Garten's Palmiers

Ingredients

• 2 cups granulated sugar
• 1/8 teaspoon kosher salt
• 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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Photographs from provided links.