Having a tea party soon? Totally using cups and saucers? I have the prettiest and simplest cookies yet, and they are most definately tea party material. Not to mention, rosemary in a sweet context is pretty dreamy.
The original recipe includes the zest of one large lemon rubbed into to the sugar before beginning. I am going to give that a shot next time, but if you don’t have lemons on hand, these guys are amazing without.
I’m thinking I need to add these into my christmas cookie assortment in the coming months.
Recipe adapted from Joy the Baker
- 1 package frozen puff pastry, thawed
- scant 1 cup of sugar
- 1 t fresh rosemary or 1/2 t dried rosemary
- Sprinkle half the sugar onto a clean surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle it with remaining sugar. Roll until pastry is a bit thinner and about a 1/2 – 1 inch bigger than it comes. It should be 8×10 – 8×12 inches in size. Sprinkle with rosemary.
- Roll up the two longest sides toward each other and meet in the middle. Gently press together and wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 400 degrees F. Meanwhile remove dough from the fridge and slice into 1/2 inch slices and place on a parchment paper lined cookie sheet. Bake for 10-15 minutes rotating at 5 minutes. Once it hits the 10 minute mark check in every minute because these guys burn easily if ignored.
- Remove from the oven and cool on a wire rack.