(from Good Housekeeping December 2010)
Ingredients:
2 c. granulated sugar
1/2 tsp. kosher salt
1 pkg. (17.25 oz) puff pastry, thawed (preferably Pepperidge Farm)
Instructions:
1. Preheat oven to 450 degrees. Line 2 large cookie sheets with parchment paper.
2. In a small bowl, combine sugar and salt; pour 1 cup mixture onto work surface. Unfold 1 sheet puff pastry onto sugar mixture; pour another 1/2 cup mixture on top, spreading it evenly on pastry. With rolling pin, lightly roll dough into 13 in. square, pressing sugar into pastry on top and bottom. Fold two sides of square toward center so edges are halfway to middle. Fold again so the two folds meet exactly at middle of dough. Then fold one half over other half as though closing a book. (You will have 6 layers.) Cut dough crosswise into 3/8 inch thick slices; place slices, cut side up, 1 inch apart on prepared cookie sheet.
3. Bake cookies 6 minutes or until caramelize and brown on bottom. With metal spatula, turn cookies over and back 3-5 minutes longer, until caramelized on other side. Transfer cookie to wire rack and cool completely.
4. Repeat with next sheet of puff pastry.
5. Store cookies in airtight container, with waxed paper between layers, at room temperature up to overnight.
I think these would be yummy dipped half in chocolate too. Just a thought.
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