My Favorite Cookie

Nope, not chocolate chip or oatmeal raisin. It's not sugar cookies or snickerdoodles. It's a palmier. Yes, the palmier. Not easily found in the stores or bakeries or anywhere really, but it's the one.

Before when I was asked  the question if I was on a deserted island what would be the one food I wanted...I would state supreme pizza. It has a variety of toppings that I can choose to eat or not eat so that I don't get tired of the same food and I get a better balance of nutrition. If I'm ever at the pizza joint, I never, ever order a supreme. I don't like them, on a deserted island it's practical though.

Oh how I love thee.

But oh the palmier, it makes me want to throw practicality out the window! I know I wouldn't last as long on that deserted island, but it sure would be pleasant week.

Have you ever had one? No? Then quickly, quickly make these recipes below. If you have had one then quickly, quickly make these recipes below and have another.

We could share these together on a deserted island and I promise when we run out I won't eat you....maybe.

You, me, deserted island...be there in 10.

Fast and Easy Puff Pastry Dough
(It really is fast and easy, no need to use store bought...really!)
slightly adapted from http://www.kingarthurflour.com/recipes/fast-and-easy-puff-pastry-recipe

• 2 cups  All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup cold unsalted butter, cut in pats
• 1/2 cup greek yogurt (honey yogurt works very well also)

Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

Stir in the yogurt; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads and pat the dough into a rough log, and roll it into an 8" x 10" rectangle.

Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again. Then chill the dough for at least 30 minutes before using. 

Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.

Palmiers
slightly adapted from http://www.foodnetwork.com/recipes/ina-garten/palmiers-recipe/index.html

• 1 cup granulated sugar
• 1/8 tsp salt
• Fast and Easy Puff Pastry

Preheat the oven to 450 degrees F and make sure your rack is in the center of the oven.

Mix the salt and sugar. Pour half the sugar mixture onto a work surface and spread out slightly larger than your dough. Place the chilled dough on top of the sugar. Roll out the dough to about an 8 x 10 rectangle then pour the rest of the sugar mixture on top. Spread the sugar out until it covers the dough. Roll the dough out until it is about a 13 x 18 rectangle. Your goal is to press the sugar into the dough. Trim the edges so that you have a clean rectangle. Finally take the two shorter edges and roll in towards each other until they meet in the center. If you look at the end you should see the shape of the palmier. Next, with a sharp knife, cut the rolled dough into 3/4 inch slices and lay them down on their cut side on parchment (or silpat) lined baking sheets. Place one pan in the fridge.

Bake the other pan of palmiers for 11 minutes and then turn each palmier over and continue baking for another 5 minutes (at this time pull the other pan out of the fridge). At the end of the second baking they should be golden brown. Immediately remove the palmiers from the pan onto a baking rack and let cool. Bake the second pan just like the first.

For step-by-step photos, check out Joy the Baker's photos. She does a dazzling job of showing you how to roll the palmiers!