Raspberry Heart Palmiers
crisp, buttery, endlessly cute sugared puff pastry cookies - tinted pink with freeze dried raspberries
Servings 20 cookies
Ingredients
- 1 sheet of all-butter puff pastry homemade or store bought
- 1 cup granulated sugar
- 1/2 cup freeze dried raspberries
- pinch of kosher salt
Instructions
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Preheat oven to 375°F.
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Add sugar and raspberries to a high powered blender or food processor, blend on high until powdery and pink.
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Line a baking sheet with parchment paper. Pour half of the pink sugar onto the parchment. Place thawed puff pastry on top. Use a rolling pin to press pastry into the sugar.
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Fold sides into the center. Press on more sugar on the folded pastry. Fold sides in once more, more sugar. Fold like a book.
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Use a sharp chefs knife to slice 1/2” cookies. Use your pingers to pinch the bottom of the hearts to create an exaggerated heart shape. Place on a baking sheet lined with parchment, 2” apart.
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Bake for 5 minutes, use an offset spatula to flip each cookie over, bake for another 4 mins. Allow to cool completely.
Recipe Notes
If these cookies have lost their shape slightly during baking, it's ok! Just use a knife or your fingers to gentle pinch the bottom of the heart, in order to accentuate the shape. Do this before the cookies have cooled completely.