Categories: Cookies

Ingredients

• 3/4 cup sugar, divided
• 1 sheet puff pastry (from 16 to 17.3 oz. pkg.), thawed
• 1/3 cup sparkling sugar

Directions

1. Sprinkle 1/4 of the sugar over work surface. Place pastry on top of sugar, sprinkle with 14 of the sugar. Roll pastry into rough 12 × 9 inch rectangle, liberally sprinkling with remaining sugar and flipping after every 2 or 3 rolls. With sharp knife, cut strain down to trim edges of pastry.

2. Fold both long sides of rectangle towards center to meet in middle; press gently with rolling pine to secure. Fold one half lengthwise over other half as though closing a book; press gently with rolling pin. Cover and refrigerate 1 hour or overnight, until firm.

3. With sharp knife, cut pastry crosswise into 36 (1/4 inch) slices. (Cookies can be mad to this point 1 month ahead and frozen.

4. To bake frozen:

5. Heat oven to 375 degrees. Arrange cookies cut-side down, 2 inches apart on parchment paper-lined baking sheets. Bake 11 to 13 minutes or until light golden brown remove from oven. Turn; sprinkle with sparkling sugar. Bake an additional 2 to 4 minutes or until golden brown. Cool completely on wire rack.

6. makes 3 dozen cookies

7. Angel Wings:

8. After cutting the folded puff pastry into sliced for Angel Wings, spread the dough apart slightly at the top. The puff pastry will spread out into wings as it bakes.

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