Cinnamon Palmiers

My feet are killing me! I've been baking up a storm the last three days and I'm quickly running out of room to store my cookies. But of all the cookies I made in the last three days, I think Cinnamon Palmiers are the easiest and the most impressive. I love how they turned out, so pretty and elegant. I made the first batch to give to my daughter for her French class party at school and the second batch is for us. They taste light and sweet. Besides Christmas, I imagine these cookies would be great for company, a party or just a special snack with tea. Palmiers is French for palm leaves, just in case you love French like I do!

Cinnamon Palmiers

2 sheets puff pastry, thawed

1 cup sugar

3 1/2 tsps. ground cinnamon

1/2 tsp. ground nutmeg

In a small bowl, combine the sugar, cinnamon and nutmeg. Set aside.

Roll out one pastry sheet on a floured surface, until roughly 12 by 16 inches in size. Spread half the sugar mixture over the surface, covering as much as possible. Fold the pastry's two long sides so they go halfway to the middle. Fold the sides again, so they meet exactly in the middle, then fold again, as if you are closing a book. Cover a cookie sheet with wax paper and place the pastry on top. Then cover the pastry itself with wax paper and refrigerate for 45 minutes. Repeat steps with second pastry.

Preheat oven to 400 degrees. Using a serrated knife, cut pastry rolls into 1/4 inch thick slices and lay each slice, cut side down and 2 inches apart, onto ungreased cookie sheets. Bake for about 10 minutes. Turn cookies over and let bake another 5 minutes (I skipped this step and mine turned out fine). Let cool.

"Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes."

-Norman Douglas, British novelist (1868-1952)