wonderful but too fragile for shipping

I love palmiers.  I know they are easy to make with puff pastry but I will be honest, I rarely have room in my freezer for a premade box of anything unless it contains fish.  Actually, either freezer.  So I have never made them at home. 

When I was flipping through the Martha Stewart magazines at my mom's, I found a recipe for a palmier that did not require puff pastry.  I decided to give it a try.  I will not complain about the Martha Stewart magazine or the recipes or typefaces.  The recipe turned out well.  I had thought about putting it in the Christmas boxes but the end cookie was much too fragile to ship.  Especially since my sister complains about the shape of her cookie arrival already.

I did tweak this a bit.  The first thing I did, since I was testing, was make a small batch.  I will say the batch I made made just enough cookies for a few days.  There are not much to these so it is good to eat them fairly rapidly.  Then, I could not read the typeface well and the directions really did not make sense to me so I did not follow the recipe correctly.  I even had my Beloved read it and he did not much better then I did so I figure it was meant to be.  I think it was a nice change.  And then there were bits of the recipe that were just much too difficult in a home kitchen with a Small Mister helping.  I have always wondered how big the test kitchens for Martha Stewart industries are.  They are not home kitchens.  Let alone home kitchens with a three year old helping.

palmier

Note:  adapted from Martha Stewart

1 cup flour

a pinch of salt

1/2 cup butter

1/4 cup sour cream

2 tablespoons and 2 teaspoons sugar

1/4 teaspoon ground cinnamon

granulated sugar for rolling

Mix the butter, sour cream, and 2 tablespoons and 2 teaspoons sugar together.  Mix in the flour, salt, and cinnamon.  Bundle it up and put in the refrigerator for about an hour.  Just long enough to make the dough not sticky due to soft butter.

Preheat oven to 375 degrees Fahrenheit.  Sprinkle a flat surface with sugar.  Roll the dough out into a rectangle that is about a quarter inch thick.  Take the long edge of the rectangle and to the center.  Roll the other long edge into the center.  It is a classic palmier shape.  Cut into a quarter inch slices.  Or whatever you can cut without the cookie following apart.  Place on a baking sheet that is covered with parchment paper or Silpat.

Bake for 10 minutes or until the edges are golden.

This batch of cookies was gone within two days.

I feel the need to make more but there just has not been time.  Soon!