Wednesday, February 12, 2014


 This is one of the most elegant cookies you'll ever make, but you won't even believe how simple it is  to make! I first saw Ina Garten making them (with just sugar and a pinch of salt), but when I saw Anne Burrell making them with orange and cinnamon, I knew I needed to try them. They're SO easy and AMAZINGLY delicious. And aren't they the cutest little things you ever did see? I bet your special somebody will love you for it if you make a batch of these flaky crispy little heart shaped cookies for a little Valentine's Day treat. Then again, you really don't have to wait until then. Make them for anyone! Make them for yourself! Better make a double batch. They won't last long!

1/2 cup sugar
2 teaspoons ground cinnamon
Zest of 1 orange
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Preheat the oven to 400 degrees F.
Combine the sugar, cinnamon and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.
Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.
Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.
Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.
Remove from the oven, and cool on a rack before serving.

To make the heart shape, roll them up as directed, then pinch the bottom of each one after you slice them and place them on the baking tray. Easy!
If you're not an orange/cinnamon fan, you can make them like Ina does with just plain sugar and a tiny pinch of salt. I love anything orange, so I threw the sugar and orange zest and cinnamon into a food processor, then blitzed it up a little. It helps to evenly distribute the orange zest.
 Orange Sugar!! Yum.

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