Cardamom Brown-Sugar Palmiers

1. 1

   Combine brown sugar and cardamom in a small bowl.

2. 2

   Unfold dough flat on a work surface and sprinkle evenly with half the sugar mixture.

3. 3

   Using a rolling pin, lightly roll sugar into dough so that most of sugar sticks, being careful not to change the shape of the dough.

4. 4

   Turn pastry over and sprinkle evenly with remaining sugar.

5. 5

   Beginning with the side closest to you, fold in dough, 1 inches at a time, to the center of the rectangle.

6. 6

   Repeat with the opposite side.

7. 7

   Fold one half on top of other as if closing a book.

8. 8

   Wrap dough airtight and chill at least 1 hour.

9. 9

   Preheat oven to 400.

10. 10

    Using a sharp knife, cut dough into 1/2-in.

11. 11

    slices.

12. 12

    Line 2 baking sheets with parchment paper and lay slices on flat sides about 2 inches apart.

13. 13

    Bake slices until doubled in size and golden, about 10 minutes.

14. 14

    Let cookies cool completely on trays.

15. 15

    Bakers' Tip: As with any super-buttery dough, chilling it makes it much easier to slice.

16. 16

    Make ahead: Unbaked palmiers can be frozen up to 2 weeks; baked palmiers may be made up to 2 days ahead and kept airtight at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.