How to Make Classic French Palmiers | Perfect Valentine Cookies

Elegant Coeur de France made from puff pastry are one of my favorites. Classic French cookies, also called Palmiers, they are flaky, delicate, with a crunch of sugar and buttery layers that practically melt in your mouth. C'est Magnifique! These flaky, delicate heart shaped cookies are easier to make than you think. I'm partnering with Chef Lisa Hatfield Torres from Delicious Table today, she brought over a batch of gorgeous Palmiers for this photo shoot. {It was all I could do not to eat them before the shoot happened!} Since I am unpacking French Country pieces today, I shot these French petit delights with country linens, cafe au lait bowls and other antique French pieces. But these palmiers are just as happy to be displayed on your finest antique Limoges porcelain. Perfect with a bol of cafe au lait, two of these Coeur de France are delightful. {one? well, not quite enough} Lisa made variations using white chocolate and / or colorful sprinkles just for fun. While you can make your own puff pastry, believe me when I say just buy it. Pepperidge Farm and DuFour are two brands that I have used over the years with great success. The recipe is below, or you can go to Lisa's Delicious Table website to see her step-by-step directions. FRENCH PALMIER COOKIES

• 1 box puff pastry {Pepperidge Farm}
• 2 cups sugar
• Optional: Assorted colored sugars, candies, sprinkles, and chocolate chips (melted chocolate)

1. Thaw puff pastry sheet at room temperature 40 minutes or until it unfolds easily.
2. Preheat oven to 400 degrees.
3. Sprinkle ½ cup of white granulated sugar evenly on counter or wooden board.
4. Open sheet and lay flat on work surface.
5. Evenly sprinkle ½ cup of sugar on top puff pastry sheet.
6. Use rolling-pin, roll the puff pastry sheet until it's about 13 x 13 inches square.
7. The sugar will press into the puff pastry on top and bottom.
8. At this point, you can sprinkle colored sugar on one or both sides before folding or rolling up.
9. Traditional Fold Option: Fold towards the center halfway to the middle, fold again until you have several layers, turn on side to slice into 3/8 inch slices.
10. Roll Option: Tightly roll the dough from each side until it meets in the middle.Turn on side and slice into 3/8 inch slices.
11. To Bake: Place the slices, cut side up, on baking sheets lined with sil-pat mats or parchment paper.
12. Bake the cookies 400 for 20 minutes until golden brown. Transfer to a baking rack to cool.
13. Optional: Dip ½ cookie into melted chocolate and sprinkle with sugar sprinkles or candies.

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