together the melted buer and vanilla; set aside to cool. In another bowl, using a fork, stir together the granulated and powdered sugars. Measure out ½ cup of the sugar mixture and set aside.
Sprinkle 3 tablespoons of the remaining sugar mixture onto a work surface. Place the puff pastry on top of the sugared surface. Sprinkle more of the sugar mixture on top of the pastry, spreading it evenly with your hands.
Using a rolling pin and beginning at the center of the pastry, roll the pastry into a 10-by-20-inch rectangle, sprinkling a lile more sugar mixture under-neath and on top of the pastry so the pastry doesn’t stick.
Using a pastry brush, brush the buer mixture over the surface of the pastry. Sprinkle evenly with the reserved ½ cup sugar mixture. Starting at one short end, fold a 2-inch-wide band of the pastry over onto itself. Repeat this folding until you reach the center of the pastry (probably 3 folds). Now fold the other end of the rectangle in the same way. Fold one band on top of the other to form a long rectangle. Press to stick it together, then ask an adult to help you cut the rectangle crosswise into ½-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them 2 inches apart.
Bake the pastries 1 cookie sheet at a time until golden, about 15 minutes. Let the cookies cool for 5 minutes, then use a metal spatula to move them directly to a wire rack. Let cool completely and serve.
tablespoons unsalted buer, melted½ teaspoon vanilla extract
½ cup granulated sugar½ cup powdered sugar, sied
sheet frozen puff pastry, thawed
MAKES ABOUT 20 COOKIES
Elephan Ears
These swirly cookies are made from puff pastry and become sugary-crisp when baked. They’re shaped like puffy elephant ears, which is how these treats get their name.
To make the cookies, in a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium speed until fluffy and pale, about 5 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat until well combined. Add the flour mixture and mix just until blended. Scrape down the bowl. Divide the dough in half and press each piece into a disk. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Sprinkle a work surface with flour. Unwrap 1 chilled dough disk and place it on the floured surface. Using a floured rolling pin, roll out the dough disk into a ¼-inch-thick round. With flower-shaped cookie cuers, cut out as many cookies as possible. Use a metal spatula to transfer the cookies to the prepared cookie sheet, spacing them apart. Press the dough scraps into a disk, wrap in plastic wrap, and refrigerate until firm. Repeat with the second chilled dough disk and the scraps. Insert a wooden ice-pop stick into each cookie flower. Bake the cookies 1 cookie sheet at a time until golden, 15 to 20 minutes. Let the cookies cool for 10 minutes, then use a metal spatula to move them directly to a wire rack. Let cool completely.
To make the icing, in a bowl, whisk together the powdered sugar, lemon juice, and food coloring until smooth. Spread the icing onto the cooled cookies with an icing spatula or use a piping bag to decorate with icing, then decorate with sprinkles while the icing is still wet. Let the icing dry, then serve.
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COOKIES
⅓ cups all-purpose flour
¼ teaspoon baking
powder
⅛ teaspoon salt
cup ( sticks) unsalted buer, at room temperature
⅔ cup granulated sugar large egg½ teaspoons vanilla extract
LEMON ICING
cup powdered sugar, sied
tablespoon plus teaspoon lemon juice or 3 drops of food coloring in your favorite color(s)
Sprinkles and/or candies for decorating
MAKES ABOUT 12 COOKIE POPS
Lemony Cooki Flowe Pops
These adorable cookie pops make awesome gis for your friends or are super sweet to bring to a bake sale. Aer the cookies are baked, decorate them to look like your favorite flowers, then show off your cookie bouquet.
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Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix just until blended. Add the chocolate chips and beat just until the chips are mixed evenly into the dough. Scrape down the bowl.
Scoop up a rounded tablespoonful of dough, then use your finger to push the dough onto 1 of the prepared cookie sheets. Repeat with the rest of the dough, spacing the mounds 3 inches apart on the cookie sheets.
When both cookie sheets are full, bake 1 cookie sheet at a time until the tops of the cookies are lightly golden in the center, 10 to 12 minutes. Ask an adult to help you remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let the cookies cool completely.
Turn half of the cookies boom side up and spread a thick layer of frosting on the surface of each upside-down cookie. Top each with a second cookie, placing the boom side onto the filling. Serve right away.
cups all-purpose flour teaspoon baking soda½ teaspoon salt
cup ( sticks) unsalted buer, at room temperature
¾ cup firmly packed
light brown sugar¾ cup granulated sugar large eggs teaspoons vanilla extract
