It is funny, but I also made palmiers this Christmas, but for the first time. Mattie and I pulled out our sticky tattered copy of M.Stewart’s “Holiday Cookies’ magazine from a couple years ago (the most complete holiday cookie digest I have ever found and have not found a bad recipe yet….as much as MS annoys me otherwise) , flipped through, picking what to make one afternoon and decided on palmiers based on the facts that 1)we both loved them, and 2) we had all three ingredients on hand. They were great. However, I am thrilled to see your recipe, as it is much easier. MS’s recipe only had you spread the sugar on the dough before rolling and also on the tops….no butter. However, there was this very involved process of dough chilling, spraying baking pans with water, placing cut palmiers on sprayed pan, freezing for 15 minutes, then baking. If I don’t have to do all that, I would make them lots more often….and put on another 10 pounds.

Palmiers are fabulous, savory or sweet. Easy and fast to make, and everyone thinks you’re a genius.