Monday, December 6, 2010

We Have a Winner!

The McCormick crew arrived at my house after lunch today, and has begun to set up for tonight's live Cookie Swap! webcast. As I watch them carry in cameras and cables, it's the perfect time to announce the winner of my contest. I got so many great entries, it was really hard to choose. But Melissa won me over with her recipe for spiced palmiers, which incorporates six, count 'em, spices. Thanks everyone. I'll be back in Sag Harbor for good on the 12th (you can watch me on QVC tomorrow, I'll be selling Cookie Swap! between 3 and 5; flying to Florida on Wednesday for another round of baking classes at Publix), and then you can expect Sag Harbor Days in your inbox regularly.

Holiday Spiced Palmiers
Makes about 3 dozen

Melissa writes: "I scribbled this recipe on the back of a coupon for Crest while I was waiting for my turn at the dentist's office. I don't know who to attribute its origin, but have added my own spicy spin. For more cookies, use both sheets of puff pastry, and double the spice blend.

2 tablespoons granulated sugar for sprinkling on wax paper and sprinkling on cookies before they are baked

1 sheet packaged frozen puff pastry

For the spice blend:
1 teaspoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground mace

1. Thaw frozen puff pastry sheet for several hours (or overnight) in refrigerator.
2. Combine the spices and the one teaspoon of sugar in a small bowl and set aside.
3. Sprinkle one tablespoon of granulated sugar on a ten-inch square of wax paper.
4. Place one sheet of the puff pastry in the center. With rolling pin, roll the rectangle of pastry into a square that covers the sheet of sugared wax paper. Mark the center of the square lightly with a knife.
6. Sprinkle half of the spice blend over one half of the pastry sheet. Roll up that side toward the center/knife mark.
7. Carefully flip over the pastry. Sprinkle the remainder of the spice blend over the unrolled side and roll it towards the center. This will create an s-shaped cookie. Slide the pastry on the wax paper onto a cookie sheet and place in the freezer for 15 minutes.
8. Preheat oven to 375 degrees. Remove the cookies from the freezer and cut into 1/4-inch slices. Carefully place the slices on a parchment-covered cookie sheet. Put them back into the freezer until they are hard. Probably another 10 minutes.
10. Sprinkle with some granulated sugar. Bake for 10 minutes. Flip the cookies over and bake for anotehr 5 to 6 minutes until golden. Cool on a rack.

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