Palmiers

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I was excited when I saw the 5 starts review of this Palmiers! but it's way TOO sweet for my taste bud, I would reduce the sugar to about 1/2 cup only, because what came out from the oven is a plain SUGAR coated cookies.

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Very easy and highly addictive!

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Just made these last night for the second time and the most important thing is the parchment paper... The first time I had to buy my cousin some new baking sheets! The plamiers are lovely though and I used plum butter along with the sugar and they came out great!

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"How hard can that be?", indeed! Another excellent, simple, and elegant recipe from my favorite FN personality, Ina Garten.
Ina's detailed instructions regarding the puff pastry dough folding technique was the real key to this recipe. And her suggestion to use Pepperidge Farm brand puff pastry? Ingenious!
I highly recommend this fantastic and classic recipe--tasty enough to satisfy Jeffrey's discerning palate!

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I've made these several times and get rave reviews every time. I add cinnamon for flavor and color..I think I'll try adding raisins next time..so easy!!!

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Another fabulous recipe from Ina. Simple, quick, with surprisingly wonderful results. Don't let the long text in the recipe intimidate you. These are a wonderful addition to anyone's cookie repertoire.

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I made these tonight....I had a couple of problems. My oven must be too hot, because the first batch had a burned taste and were too brown. I baked the next batch at 400 and they were better, but I must say that these need constant watching. They brown very quickly.
I didn't think there was a lot of flavor either, and I think the next time I will add a bit of cinnamon to the sugar.
I do like these, and the ones that didn't get too brown were very good. I also didn't get more than 2 dozen cookies.......should I have sliced them thinner?
Donna

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These are fantastic and so easy! You can quickly put them together in a snap if someone drops by... I maid them as called for in the recipe, and then have made them again using some "melted" plum jam. The possibilities are endless, depending on your taste. Anyone can do this.

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I love these cookies and you look like a kitchen super star when you tell people that you made them. I sometimes add some cinnamon to the sugar to add another dimension to the flavor.

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These are so easy and were eaten right up as soon as I got them out of the oven by my entire family. In fact, the next batch everyone just waited by the oven until they were ready. I added some cinnamon to the sugar mixture and that was delicious. I may try some almonds and maybe cherry pie filling or jam next time.