Palmiers

Some people call them Elephant ears, some people call them Palmiers. Whatever you call them they are crisp, buttery, flaky and sweet! Especially good with a warm cup of hot chocolate, or a cup of hot tea..these are so easy, but you can go from perfect to burnt to a crisp in a matter of seconds. Believe me I speak from experience!

• granulated sugar
• puff pastry sheets, thawed according to box instructions
• parchment paper

Preheat oven to 400. Sprinkle about 1/4 cup sugar where you will be working with the puff pastry. Roll out the puff pastry with a rolling pin to about 10x12 inches. Sprinkle the puff pastry with another 1/4 cup of sugar. Lightly press sugar into pastry sheet with a rolling pin. Arrange the pastry sheet vertically , with the 10 inch side closest to you. Beginning at the bottom edge , fold over 2 inches of pastry once, then again. Repeat with the top edge so that both edges, doubly folded (folding is the hardest part for me!) meet in the middle with a small gap in between. Gently push down on the pastry with a rolling pin. Then fold the other side over, the folded edges on top of each other like a book. Wrap in plastic wrap and chill for 20 minutes. Remove from refrigerator and cut into 1/4 inch wide pieces. Place on parchment paper on baking sheet allowing enough room in between for cookies to expand while baking. When the bottoms of the cookies begin to brown, about 10 minutes, flip cookies over then cook for about 8 more minutes but watch carefully because they can go from perfect to burnt in a matter of a minute.