Im so sorry friends!!
I meant to have lots more Cookie~Palooza treats for you by now! But we had a small change in plans the last couple of weeks, so Im a bit behind! But Im working like a little Christmas elf to gather all kinds of lovely cookie inspriation for you!!
Todays recipe is one of my favorites {but I say that about every cookie dont I?}
These cookies are called Elephant Ear Cookies, and they had me at puff pastry, cinnamon & sugar.
{Im a sucker for puff pastry.}
Recipe and Photo credits from Quick and Easy Recipes
{one of my favorite places for recipe inspiration}
INGREDIENTS
1
cup pecan halves, toasted
1/3 cup granulated sugar, plus more for rolling
¼ cup plus 2 tbsp. brown sugar
1¾ tsp. ground cinnamon
½ tsp. salt
Flour, for dusting work surface
1 lb. puff pastry (or 1 17.3-oz. package), thawed
1/3 cup granulated sugar, plus more for rolling
¼ cup plus 2 tbsp. brown sugar
1¾ tsp. ground cinnamon
½ tsp. salt
Flour, for dusting work surface
1 lb. puff pastry (or 1 17.3-oz. package), thawed
1
large egg, lightly beaten
DIRECTIONS {preheat oven 350}
- Combine the pecans, sugars, cinnamon and salt in the bowl of a food processor. Pulse until the mixture is very finely chopped and resembles coarse sand.
- On lightly floured parchment paper, roll the puff pastry out into an 11x20 inch rectangle (aprox) Transfer the rolld out pastry & parchment onto baking sheet covering loosely with a kitchen town and chill untill firm {about 45 minutes}
- Remove the dough from the fridge, and brush evenly with beaten egg. Sprinkle the pecan Sugar mixture evenly over the top, pressing it gently into the dough. Roll dough up, starting with the shortest side, as tightly as possible then wrap in plastic wrap and freeze till firm {about 20 minutes}
- Using a sharp serrated knife, cut dough into slices about 3/4 inch thick. Sprinkle your work surface with sugar. Use a rolling pin to to roll each slice to about 6 or 7 inches, adding more sugar as needed to keep it from sticking. Place cookies on parchment lined baking sheets, refrigerate for 30 minutes.
- Bake, rotating the pans halfway through, until the cookies are light golden, about 18 minutes. Let cool on baking sheets slightly. Carefully transfer to a wire rack and let cool!
Besides all the chillin time these were really simple to make! And so yummy, cinnamon sweet with just the right crisp!
I thought about adding a little royal icing to the tops... maybe next time!
A fun Christmas~y version of these cookies would be to sub the regualar sugar for colored sugar!
Happy Holidays friends!
Be Good to Each Other!
