Recipe: Classic French Palmiers

It's hard to believe we only have a little more than a month to go before The Mark of the King releases! To start getting ready for the launch, I've been experimenting with French recipes that would be perfect for you to make and enjoy as you read this story about French colonial New Orleans--or if you host a book club group, these would be wonderful to serve with tea or coffee! The recipe is so simple, and the results so impressive, you're going to love it.

Ingredients

• Puff pastry, either home made or storebought, which is what I used. (I used Pepperidge Farm brand, but if you can find a brand such as DuFour, that uses only butter, not shortening or vegetable oil, the taste will be even better.)
• Sugar. (I used demerara because of its coarse texture--and it's also not as sweet as white or brown sugar--but you can use whichever kind you want.)

Instructions

1. Thaw the puff pastry, if frozen, either in the refrigerator overnight, or on the counter for about half an hour or so. When it's pliable, but still cool, it's ready.
2. Roll out the puff pastry to even out the seams.
3. Sprinkle sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough.
4. Fold the left and the right sides of the dough inward so they meet in the middle. Your rectangle should now be half the width it was when you started.
5. Sprinkle sugar over the dough again, and roll over the dough lightly to press in the sugar.
6. Fold the left side of your rectangle over the right side. Now you should have a very long, flat length of dough.
7. Cover and refrigerate 30 minutes, to make them easier to cut. This step will also help them puff better in the oven.
8. Heat the oven to 425°F. 
9. After chilling, slice the log across into cookies roughly 1-inch wide.
10. Transfer cookies to parchment-lined baking sheet, cut side up. (Psst: I didn't have parchment paper when I made these, so I just put them on baking stones, and they turned out just fine.) Sprinkle the cookies with more sugar, if desired. Give the palmiers plenty of space to puff up in the oven. On a baking sheet that I normally use for a dozen cookies, I placed three rows of two palmiers, and that was perfect. If you bake in batches, keep the un-baked cookies in the fridge until it's their turn to bake.
11. Bake for 18 to 20 minutes, until dark golden. 
12. Cool and eat! Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. Palmiers are best the day they are made, but can be stored in an airtight container for several days. 

Variations to try, instead of sugar, would be shredded cheese, minced lemon peel, or finely chopped dried fruit. 

I was so delighted with my beautiful Palmiers, I gave the first batch to my neighbor (who was quite impressed with the heart-shaped pastries) and made a second batch for my family. It's a perfect, light treat to accompany cider, coffee, or tea--and of course, a good book! Enjoy!