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If there’s a time to go all out on a baking project, it’s the holidays. Case in point: Pastry chef Erin McDowell’s spiced palmiers are a little extra work, but the payoff? Just look at those cuties.
“I’m challenging everyone a little bit to make their own puff pastry,” McDowell tells us, “but it’s a new method of mine called rough puff pastry and it’s basically like making pie dough, you just do a few folds at the end.” You’ve totally got this. (And we promise it’s worth it.)
“The reason I suggest making your own puff pastry from scratch is because then you can add spices to it and make this wintry take on a classic cookie,” she continues. “It has all those warm spice flavors of cinnamon, cardamom and clove, and then when you’re shaping them, they’re dipped in sugar so that in the oven, as they puff up and show all their layers, they also get deeply caramelized. It’s just the most amazing thing.”
Holiday cookie magic. Is there anything better?
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