Sugared Puff Pastry Tea Cookies Recipes
RASPBERRY TEA COOKIES (CIASTKA Z KONSERWA)
Steps:
- Preheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool.
TEA COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.
PALMIERS (FRENCH PUFF PASTRY COOKIES)
Light, buttery, cripsy, sweet french cookie. Takes a little effort the first time through but it's rather fast when you get the hang of it and it looks like you spent forever on them. I saw Palmiers (palm-yay) in a local Costco and I was curious because they looked so good. So I went hunting up a recipe and I was shocked it was not on the Zaar. I ate half of them before they cooled, my mom ate one then left because she said she'd finish the rest if she stayed. The yield is according to the package size I bought, it can vary. So can the cooking time. I dare you to try this cookie out!
Provided by Narshmellow
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 4
Steps:
- Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
- If your pastry cracks you can seal it together with a little water and your finger.
- Preheat your oven to 400 degrees.
- Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
- Spread SUGAR on the counter like you would flour to roll out dough.
- Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
- Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
- Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
- Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
- Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
- Work on the second sheet at this time.
- Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
- Transfer to wire racks to cool, then store in an airtight container.
- Optional items: Use cinnamon sugar in place of sugar.
- The glaze can be drizzled over the top to finish it off.
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- Thaw the puff pastry, if frozen: If your puff has been in the freezer, place it in the refrigerator to thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it. Once the pastry is pliable, but still cool, it's ready — about 30 minutes.
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- Sprinkle with sugar: Sprinkle most of the 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.
- Fold the sides inward: Fold the left and the right sides of the dough inward so they meet in the middle.
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