Mini Elephant Ears Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -- thawed
1/2 cup sugar
1 teaspoon ground cinnamon
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing pastry together.
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Miniature Florentines
Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
2 tablespoons honey
1/2 cup sliced almonds
1/4 cup candied orange peel -- finely chopped
1 tablespoon grated orange peel
1 (4 ounce) package sweet baking chocolate -- melted
Heat oven to 375º. Cover cookie sheet with cooking parchment paper. Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan. Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly; remove from heat. Stir in remaining ingredients. Let stand 5 minutes.
Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet. Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes or until firm; remove from cookie sheet to wire rack. Cool completely.
Turn cookies upside down; brush with melted chocolate. Let stand at room temperature until chocolate is firm.
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