Gingersnap Palmiers

I don't know what I would do if I couldn't give at Christmas.  Really, there is nothing more meaningful or joyful than giving something of yourself to those you love.  Isn't that what Christmas is all about, LOVE? I think so.  

From top clockwise: Rocky Road Fudge, Gingersnap Palmiers, Mexican Wedding Cookies,
Homemade Vanilla Marshmallows, Allison's Honeyed-Almond Cherry Shortbread
Since we are on the topic of love, I love these simple and fantastic cookies.  Gingersnap Palmiers are so easy to make, they are crispy, and full of sweetness and spice when you bite into them.  These really couldn't be easier!

Modified from Martha Stewart

1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 tsp finely grated fresh ginger
2/3 cup granulated sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp freshly ground pepper
14 ounces good quality thawed frozen puff pastry


Bring brown sugar, molasses, ginger and 1/4 cup water to simmer in a saucepan, whisking until sugar has dissolved.  Simmer until slightly thickened, 1 to 2 minutes.  Pour syrup into a bowl; let cool. 

Whisk granulated sugar, salt, and spices in a bowl.  Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top.  Cut into two 10 1/2-by-7-inch pieces.  Sprinkle generously with sugar mixture; press into pastry with a rolling pin.  Brush generously with syrup.  

Working with one piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal.  Sprinkle generously with sugar mixture, wrap in plastic wrap and freeze until firm, at least 3 hours (up to overnight).

Preheat oven to 400 degrees.  Cut dough crosswise into 1/2-inch-thick slices.  Dip slices in sugar mixture. Space 2-inches apart on a parchment lined baking sheet.  Flatten with your palm and freeze 30 minutes.  

Bake 10 minutes, until bottoms are golden.  Flip, and brush with syrup.  Bake until darkened, about 10-12 minutes more.  Transfer to a wire rack to cool completely.  Can be stored in an airtight container up to 3 days.  (**These can be frozen also, lay flat on a sheet covered with parchment, layer cookies with parchment in between.  Wrap tightly with plastic wrap and freeze.)  


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