Palmier cookies

Method

1. Start. Roll pastry on half the sugar to a thin rectangle; add remaining sugar.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Fold long edges toward center twice, then close like a book. Chill and slice.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
3. Finish. Bake 10–12 minutes, flip carefully, and bake 5–8 more.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.