Yield: Yields 24 to 26 cookies.
This is a much quicker and easier version of a very classic elegant pastry.
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After folding in both sides of the palmier dough three times, you should have a 1/4-inch gap between the two sides, Then fold one side over the other, as if closing a book.
This is THE Palmier cookie I have been searching for! Recreating these little wonders I grew up eating in France does NOT involve cutting and shaping a roll of puff pastry, like so many recipes want to make you believe... Alice Medrich's recipe is right on the money! These are not complicated to make and -surprise, surprise! Their texture is absolutely perfect, they look beautiful and just melt in your mouth! I'm so glad :)
I love this cookie! Actually I love the whole recipe, the cream cheese dough is easy to work with and the three resulting cookies are great. I made all of them last year and they were all very good. Making these Palmiers is fun and easy.
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