Preparation info

  • Makes

    30 to 35

    cookies
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

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.

Ingredients

Method

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