You’ll be glad you tried baking these light-as-air cookies.
[quicklook-recipe prep_time=”30 min” cook_time=”17+min” serves=”16″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 1 sheet frozen puff pastry (about 8 ounces), thawed
- 1/4 cup superfine sugar
[step-list-wrapper title=”How to make it” time=”47-49 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F. Butter two cookie sheets. Sprinkle some sugar on a surface. Unfold or unroll the pastry to make a 10-inch square. Sprinkle with 1 tablespoon superfine sugar. Fold in two opposite sides of the pastry to meet in the center. Sprinkle 1 tablespoon sugar and fold in the same sides again. Fold one half of the pastry over the other half. Slice the pastry crosswise into 1/2-inch thick slices. Dip the cut sides into sugar and place the cookies cut-sides down 2 inches apart on the prepared cookie sheets. Sprinkle with the remaining sugar. [/step-item]
[step-item number=”2″ image_url=”” title=”” ] Bake, one sheet at a time, for about 12 minutes, or until just golden on the bottom. Remove from the oven and turn the pastries over. Bake for 5-7 minutes more, or until golden. Transfer to racks and let cool completely. Yield: 16 cookies.[/step-item][/step-list-wrapper]