Categories: Cookies

Ingredients

• 4 Tbsp.
• 1 sheet frozen puff pastry, thawed

Directions

1. Sprinkle the work surface with 2 Tbsp. sugar and lay the pastry on top. Roll the pastry out to a 10 1/2 inch square; sprinkle with the remaining 2 Tbsp. sugar.
2. Fold opposite sides of the pastry toward the center so they meet in the middle. Fold them again so the two folds meet exactly at the middle. Then fold one half over the other half as though closing a book (there will be 6 layers). Wrap in plastic wrap and chill for at least 30 minutes.
3. Heat oven to 400 degrees. Line a large baking sheet with parchment. Slice the folded pastry into 1/4 inch thick pieces and arrange, cut-side up., on the prepared baking sheet, spacing them 1 1/2 inch apart. Bake until light golden brown, 12 to 15 minutes.

4. makes 2 dozen cookies

5. Variations: After rolling out the pastry:

6. Honey- Pistachio- Drizzle with 2 Tbsp. honey and sprinkle with 1/4 cup finely chopped pistachios and the zest of 1 orange (omit the extra 2 Tbsp. sugar). Fold chill and bake as directed.

7. Christmas Mint- Sprinkle with 1/4 cup crushed peppermint candies (omit the extra sugar). Fold and chill as directed and bake at 375 degrees.

8. PB & J- Brush pastry with 3 Tbsp. seedless raspberry jam and sprinkle with 3 Tbsp. finely chopped peanuts (omit extra sugar). Fold, chill and bake as directed.

9. Lemon- Poppy Seed- Sprinkle with the zest of 1 lemon and 2 tsp. poppy seeds. Sprinkle with the extra 2 Tbsp. sugar, fold, chill and bake as directed.

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