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1
On a large, lightly floured work surface, roll puff pastry into an approximately 17 by 13 inch rectangle, 1/8th of an inch thick. Transfer dough to a baking sheet.
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2
Clean flour from work surface and sprinkle 1/3 cup of sugar over an area that equals the size of the puff pastry rectangle. Place pastry over sugar. Sprinkle another 1/3 cup of sugar over the puff pastry.
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3
Use a rolling pin to gently press sugar into puff pastry. Trim pastry into a 16 by 12 inch rectangle, with long side at top.
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4
Fold top edge of dough down 2 inches. Fold bottom edge of pastry up 2 inches. Repeat, alternating edges, until sides are 1/4 inch apart.
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5
Fold pastry in half at the gap, creating one long strip. Lightly press down on strip to compress layers.
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6
Use a rolling pin to gently roll out length of pastry to 24 inches. Cut dough in half forming two 12 inch long strips.
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7
Cover each strip of dough with plastic wrap and freeze for at least one week and up to one month.
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8
The night before you want to bake cookies, take dough out of freezer and let defrost in refrigerator overnight.
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9
When you are ready to bake, preheat oven to 350u00b0 F. Line two baking sheets with parchment paper.
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10
Place 1/3 cup sugar in a shallow bowl. Unwrap dough and use a sharp knife to cut each dough strip into 1/2 inch wide pieces. Dip each piece in sugar to coat.
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11
Place cookies cut side up on the baking sheets and bake until golden, about 30 minutes.
