Palmier Cookies

December 19, 2009 at 1:34 pm (Uncategorized) (, )

Well, it has been a year, roundabouts, but I have really been slacking on the blogging front. I’ve had some recipes saved, ready to blog but I never quite got around to it.

These cookies are from the last holiday season. I have to say that they are one of my favorites and I make them on a whim every once in a while year-round. They are easy, cheap, taste fantastic. They just take a little planning ahead.

Cinnamon Palmiers Cookie
I Shot the Chef, though I know there are a ton of similar recipes out there


1 1/4 cup all-purpose flour
1 teaspoon salt
1 1/2 sticks unsalted butter, frozen
5 to 6 Tablespoons ice water
1 cup sugar
3 teaspoon cinnamon


  1. Stir together the flour and salt in a large metal bowl.
  2. Grate the frozen butter into the flour, gently tossing to get all of the butter coated. Once all of the butter is in, add 5 Tablespoons of the ice water evenly into the flour mixture. Gently stir with a pastry blender or fork until all of the water is incorporated. If necessary, add another tablespoon of water. When a small handful of dough holds together, it is ready. Do not overwork or add too much water to the dough.
  3. Form the dough into a 5-inch square. Wrap the dough in plastic wrap and chill in the fridge until firm (at least 30 minutes).
  4. Roll out the dough on a floured surface into a 15 by 8 inch rectangle. Brush off any excess flour and fold the dough into thirds (like a letter). Rewrap the dough and chill until firm, at least 30 minutes.
  5. With the sort side of the dough near you, roll the dough out again into a 15 by 8 inch rectangle. Fold the dough into thirds, like a letter, rewrap and chill until firm, another 30 minutes. Repeat the rolling and chilling process again.
  6. Roll out the dough again unto a 15 by 8 inch rectangle, fold the dough into thirds. With a sharp knife, half the dough crosswise. Wrap separately and chill for at least an hour.
  7. Stir together the sugar and cinnamon. Sprinkle a clean work surface with some of the cinnamon sugar, and place one of the chilled doughs on top. Quickly roll out the dough into a 16 by 12 inch rectangle. If the dough gets soft, chill on a baking sheet until firm. Sprinkle the top of the dough evenly with some cinnamon sugar. Fold the two opposite long sides of the pastry so that they meet in the center. Then fold in the same sides in the same manner. Then fold one half over the other (like a book) and press gently with the rolling pin to flatten. it will form a long, rectangular log. Sprinkle with additional cinnamon sugar.
  8. Chill on a baking sheet (uncovered) until firm for at least 30 minutes and up to 2 hours. Repeat with the remaining piece of dough and cinnamon sugar.
  9. When you are ready to bake, preheat the oven to 425°F with the rack in the middle. Line the baking sheet with parchment paper (I use silicone baking sheets).
  10. Cut one of the doughs crosswise into 1/4 inch thick slices with a sharp knife. Arrange slices cut side down, 1 1/2 inches apart on a baking sheet. Bake 7-9 minutes until puffed and golden around the edges (they will puff and expand in the oven). Remove the cookies from the oven and turn them over with a spatula. If they begin to unroll gently press to reshape when they have cooled a tad. Continue baking until they are golden (3 to 5 minutes).
  11. Transfer onto a rack and cool as they are done.
  12. Once they have cooled, enjoy!

I love these cookies. They are pretty simple, and they make a ton! I never knew that they were so easy.


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