Palmiers (French Puff Pastry Cookies)

1
Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick ? if not, roll it out to that thickness.
2
If your pastry cracks you can seal it together with a little water and your finger.
3
Preheat your oven to 400 degrees. You want it ready when you need to put these inches.
4
Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
5
Spread SUGAR on the counter like you would flour to roll out dough.
6
Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
7
Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
8
Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
9
Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
10
Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
11
Work on the second sheet at this time.
12
Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
13
Transfer to wire racks to cool, then store in an airtight container.
14
Optional items: Use cinnamon sugar in place of sugar.
15
The glaze can be drizzled over the top to finish it off.