Since 2011


Palmiers Cookie                                                                       

Ingredients
1 Cup All Purpose Flour
½ Cup Sugar
¼ Cup Water
6 Tablespoon Butter
¼ Teaspoon Salt
+ ¼ Cup Course Sugar, 1 Teaspoon Cinnamon

In a large bowl combine the flour, sugar, water and salt then mix for 12 minutes.  Roll the dough out ¼ inch thick use 1 tablespoon of soft butter and spread it out in the middle of the dough. Fold the dough in thirds while buttering the top of each overlaping side.  Chill the dough for 30 minutes.  Roll the dough out again trying to keep the butter within.  Place another tablespoon of room temperature butter in the center and fold the dough into thirds.  Roll the dough out again while keeping the butter within.  Chill the dough for 30 minutes.  Again place a tablespoon of room temperature butter in the center and fold the dough into thirds.  Roll the dough out again while keeping the butter within.  Chill the dough for 30 minutes.  And repeat the process again.  Refrigerate the dough for 30 minutes.  Roll the dough out and sprinkle the top with half of the extra course sugar and cinnamon.   Fold the two outside edges in till they meet in the center of the dough.  Cover the top with the other half of the cinnamon sugar.  Preheat the oven to 425 degrees Fahrenheit.  Cut half inch thick slices of the dough with a knife.   Place the slices onto a piece of parchment paper on a baking pan and press them down flat.  Bake for 18 minutes or until its edges are crispy and golden brown.  Transfer them to a wire rack to dry so they don’t harden onto from the parchment paper.