These puffed pastry cookies look very impressive but are so easy to make that they are sure to become one of your favorite holiday treats.
Today is Day 3 of Christmas Cookie Week......
This week-long event is being hosted by Jolene of Jolene's Recipe Journal. I hope you have been enjoying all the wonderful shared cookies and have gotten some great ideas for your holiday baking. Let's take a look at today's cookie platter................
- Oatmeal Cranberry Walnut Cookies by The Spiffy Cookie
- Caramelitas by That Recipe
- Cherry Chocolate Chip Cookies by Palatable Pastime
- Bourbon Toffee Cookies by Our Good Life
- Red, White, and Green Polvorones by Karen's Kitchen Stories
- Gingerbread Cookie Cups by Jolene's Recipe Journal
- Insomnia Snickerdoodle Cookies by Hezzi-D's Recipe Box
- White Chocolate Red Velvet Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Christmas Fruitcake Biscotti by Blogghetti
- Peppermint Palmiers by A Day in the Life on the Farm
Yield: 47 Cookies
Peppermint Palmiers
These puffed pastry cookies look very impressive but are so easy to make that they are sure to become one of your favorite holiday treats.
Prep time: 5 MinCook time: 13 MinInactive time: 30 MinTotal time: 48 Min
Ingredients
- 1/2 package of Frozen Puff Pastry (1 sheet) thawed
- 1/4 c. sugar
- pinch of salt
- 2 T. butter, melte
- 1/4 c. Peppermint Candy Sprinkles
Instructions
- Place the sheet of pastry upon a sugared surface. Combine the sugar and salt and sprinkle liberally over the pastry. Use a rolling pin to roll the pastry to a 13x13" square, pressing the sugar into the pastry.
- Roll the pastry up tightly from one end, like a scroll, until it reaches the middle. Roll up the other side to meet in the middle. Wrap in plastic wrap and place in the freezer for 30 minutes.
- Cut the dough into 1/2" slices and place onto a parchment or silicone lined baking sheet.
- Bake in a preheated 425* oven for 10 minutes. Flip the cookies over and bake for another 3 minutes. Remove to a cooling rack placed over parchment paper.
- Brush each cookie with melted butter and sprinkle with peppermint sprinkles while still warm.
Notes
Adapted from a recipe found in Country Living.
Nutrition Facts
Calories
40.81Fat (grams)
2.48 gSat. Fat (grams)
0.81 gCarbs (grams)
4.27 gFiber (grams)
0.08 gNet carbs
4.19 gSugar (grams)
1.71 gProtein (grams)
0.39 gSodium (milligrams)
17.7 mgCholesterol (grams)
1.3 mg
Property of A Day in the Life on the Farm
What an easy and elegant cookie! They'd be perfect to whip up in a "cookie emergency" and I always have puff pastry in my freezer.
ReplyDeleteYes, you never know when a cookie emergency might occur.
DeleteEverything is better with sprinkles, right! What a great idea for a cookie!
ReplyDeleteThanks Lisa
DeleteWhy did I not buy puff pastry when I was at the market yesterday? These cookies MUST happen! They look so yummy and festive!
ReplyDeleteSo easy and so good Colleen.
DeleteSuch a pretty cookie and it sounds easy to make too!
ReplyDeleteIncredibly easy Heather.
DeleteI need to be like Karen and add some emergency puff pastry to my freezer! I haven't made palmier in forever and my kid loves peppermint so these will go over well here!
ReplyDeleteSo easy and so good Jolene.
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