I first saw this recipe in the Better Homes & Gardens special holiday baking issue while waiting in line at Home Depot, of all places.
How could I resist that photo?
As previously mentioned, our Sunday school class wives have a cookie exchange/swap/contest every Christmas.
I've also previously mentioned that I'm not an uber-uber chocolate lover, so dainty/pink/frosting-y photos like this just call my name. [I also love (most) all things mint/peppermint.]
There were 23 participants in this year's Cookie Exchange. With four cookies/bag + plate for tasting...quick math: it's over 100 cookies!
The only palmiers I'd made before were the ones here, made from puff pastry sheets, sugar, and a little kosher salt only. Never had I gone beyond this simple idea and made my own dough...though I did already grasp the general concept of rolling/folding/slicing them to get that swirly center.
[my peppermint palmier close-up, with powdered sugar/milk glaze]
After my test batch, and some expert taste opinions [thanks Gregg], I decided to add the glaze to the cookies for a little extra sweetness.
Also, I used peppermint schnapps instead of white creme de menthe, because it was $10 cheaper at my liquor store. So who knows if that made much of a difference? Any opinions on this?
Find the full recipe here. You can't just whip these up real quick--there's some freezing times involved after each step, some rolling out, etc.
But once you get these rolled up with the filling inside, they are super easy to slice and bake (basically).
...and they're pretty darn melt-in-your-mouth yummy.
I tried to package them like "peppermints" ---
with the recipe folded up inside...
[fully knowing I wouldn't win the Best Packaging prize. Look at Martha's cute boxes she printed...
and the winner: Carrie's adorable Starbucks cups
...for her chocolate espresso cookies!]
Yep. We go all out. 'Tis not for the faint of heart.
up this week: our tree (finally!) decorated, pinecone garland, some cooking from the weekend, and pumpkin butter!