Thursday, December 16, 2010

Christmas Cookies: Palmiers

Source: The Great Christmas Cookie Swap Cookbook - Good Housekeeping
Active: 35 min
Refrigerate: Overnight then 2 hours
Bake: 15 min per batch
Serves: 112 cookies

• 1-1/2 cups butter (3 sticks), cut into pieces
• 3 cups all-purpose flour
• 3/4 cup sour cream
• 1 cup sugar


1. In large bowl, with pastry blender or two knives used scissor-fashion, cut butter into flour until mixture resembles course crumbs. Stir in sour cream. On lightly floured surface, knead dough just until it holds together; flatten into 8" by 6" rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
2. Preheat oven to 400° F. Sprinkle 1/2 cup sugar evenly over work surface. Cut dough in half. With lightly floured rolling pin, on sugared surface, roll 1 piece of dough into 14-inch square; keep remaining dough refrigerated. Using side of your hand, make indentation along center of dough. Starting at one side, tightly roll up dough to indentation. Roll up other side of dough until it meets first roll, incorporating as much sugar as possible into dough; refrigerate for 2 hours or up to 3 days. Repeat with remaining piece of dough and remaining 1/2 cup of sugar.
3. With serrated knife, cut one dough scroll crosswise into 1/4-inch-thick slices. (Refrigerate if too soft to slice.) Place slices, 2 inches apart, on two ungreased large cookie sheets.
4. Bake 10 minutes. With wide metal spatula, carefully turn cookies over. Rotate cookie sheets between upper and lower racks and bake until cookies are deep golden, about 5 minutes longer. Cool 1 minute on cookie sheets, then, with wide metal spatula, transfer cookies to wire racks to cool completely. Repeat slicing, baking, and cooling with the remaining dough scroll.

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