Rosemary Palmiers

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.

Rosemary Palmiers
Recipe adapted from Joy the Baker

Ingredients:

• 1 package frozen puff pastry, thawed
• scant 1 cup of sugar
• 1 t fresh rosemary or 1/2 t dried rosemary

Directions:

1. 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.
2. 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.
3. 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.
4. Remove from the oven and cool on a wire rack.