SUGARED PUFF-PASTRY TEA COOKIES
My mother started making these cookies with the puff-pastry scraps left over from baking her apple tarts, but we loved them so much, she began making full batches. They are especially good with afternoon tea or coffee. - Andrea Albin, Recipe Developer
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 78 cookies
Number Of Ingredients 4
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
- While the puff pastry is still mostly frozen but somewhat pliable, unfold it onto a work surface and cut it into 3-by-3/4-inch rectangles. If your puff pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, leaving about 1/4 inch of space between cookies.
- Whisk the sugar, egg white and lemon juice together in a medium bowl until the sugar is fully incorporated and the mixture is thick but spreadable. Using a pastry brush or an offset spatula, evenly spread a thick layer of the sugar mixture onto each cookie, using all the sugar mixture.
- Bake the cookies, rotating the sheets back to front and top to bottom halfway through, until the pastry is puffed and golden brown and the sugar topping is golden and shiny, 10 to 14 minutes. Cool on the pans. Serve warm or at room temperature.
PASTRY COOKIES
I like these for being the most different type of cookie. A friend makes them and we enjoy eating them =)
Provided by Debi Newton @simplysimple
Categories Cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 375°F. Lightly grease a baking sheet.
- Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
- Unfold the pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 15x10-inch rectangle. Brush the pastry sheet with water.
- With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides.
- Starting at a long side, roll up like a jelly roll.
- Cut the pastry roll into 12 (1 1/4-inch) slices. Place the pastry slices, cut-side down, onto the baking sheet.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Sprinkle with the confectioners' sugar.
- • Flavor Variation: You can substitute walnuts for the pecans if you like.
DANISH PASTRY COOKIES
This butter cookie (Finskbrød) Scandinavian Shortbread, is a holiday tradition spanning generations in my family. It is simply not Christmas without them.
Provided by Viki Anderson
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat Oven to 325°.
- Cream together butter and sugar.
- Add flour gradually.
- Add pecans and vanilla.
- Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes.
- Place on ungreased cookie sheets.
- Bake about 30 minutes or until golden brown.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 124.1, Fat 9, SaturatedFat 3.6, Cholesterol 13.6, Sodium 45.2, Carbohydrate 9.8, Fiber 0.8, Sugar 1.3, Protein 1.6
PALMIER COOKIES EASY DESSERT RECIPE BY TASTY
French palmier cookies look like they'd involve a million steps, but did you know you can make them with just three ingredients? It really is as easy and simple as rolling out some store-bought puff pastry, sprinkling sugar and butter, and rolling it into that classic heart shape. As the cookies bake, the sugar caramelizes and makes them golden, making it a fancy-looking but non-fussy dessert that'll impress all your friends!
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
- Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 35 grams, Fiber 0 grams, Protein 4 grams, Sugar 35 grams
PALMIERS (FRENCH PUFF PASTRY COOKIES)
Light, buttery, cripsy, sweet french cookie. Takes a little effort the first time through but it's rather fast when you get the hang of it and it looks like you spent forever on them. I saw Palmiers (palm-yay) in a local Costco and I was curious because they looked so good. So I went hunting up a recipe and I was shocked it was not on the Zaar. I ate half of them before they cooled, my mom ate one then left because she said she'd finish the rest if she stayed. The yield is according to the package size I bought, it can vary. So can the cooking time. I dare you to try this cookie out!
Provided by Narshmellow
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 4
Steps:
- Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
- If your pastry cracks you can seal it together with a little water and your finger.
- Preheat your oven to 400 degrees.
- Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
- Spread SUGAR on the counter like you would flour to roll out dough.
- Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
- Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
- Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
- Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
- Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
- Work on the second sheet at this time.
- Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
- Transfer to wire racks to cool, then store in an airtight container.
- Optional items: Use cinnamon sugar in place of sugar.
- The glaze can be drizzled over the top to finish it off.
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