Some cookies stop you in your tracks after the first bite. The kind that make you pause and wonder how something homemade can ...

Palmiers are a quintessential French cookie. Made with caramelized puff pastry, they are crispy and flaky. When you use store-bought puff pastry, you can prepare a batch in minutes. But if you are ...

If you’re still scrambling to find a cookie to bake for your family’s holiday gathering, look no further. These peppermint palmiers from the Institute of Culinary Education are equal parts festive and ...

File these under “Super Easy, Still Impressive” - palmiers (light, sweet puff pastry cookies) are criminally cinchy to make and an impressive and tasty way to end a meal on a high (and not too heavy) ...

Chef Scott Franqueza and pastry chef April Franquez, the husband-and-wife team behind High Hampton Inn in Cashiers, North Carolina, are stopping by the TODAY kitchen to show us how to prepare homemade ...

Sugar or cinnamon-sugar mixture, approximately 1 1/2 cups total, divided use 1 pound frozen store-bought puff pastry, thawed according to package directions Egg wash: 1 egg lightly beaten with 1/2 ...

I love frozen puff pastry; its easy and available in almost every grocery store in America. Palmiers — elephant ears — are usually a sweet treat, but baked with pesto, goat cheese, and sun-dried ...

Makes 2 to 3 dozen cookies. Note: This recipe must be prepared in advance. From Kay Lieberherr of St. Paul, who was a finalist in 2011. In the bowl of an electric mixer, beat butter until creamy, ...

Sugar mixed with gingerbread spices gives these buttery, crisp confections — palm leaf-shaped French pastries called palmiers — a wintery feel. Begin with frozen puff pastry, thawed according to ...

These puff pastry desserts showcase the pastry's signature flaky, buttery crunch, with clever flavor twists that home bakers can rely on year-round. There’s something seriously irresistible about the ...

This recipe might seem like a long process, but don't be discouraged! It is certainly worth the effort. We make this dish every year for our anniversary with venison and it is our absolute favorite.