30 to 35
By James Peterson
Crisp and buttery, these cookies are made by rolling out puff pastry on a work surface dusted with granulated sugar, rather than flour. They will keep for days in an airtight container, but like most pastries taste best when eaten right away.
Dust a work surface liberally with sugar, and then roll out the pastry into a rectangle 9 by 14 inches and about ¼ inch thick. Trim the edges so the rectangle measures about 8