Gingersnap Palmiers

Palmiers are one of my favorite cookies.  I love the caramelized flavor and the flakiness.  Tim made these this weekend as we prepped for Thanksgiving along with Turkey sugar cookies.

Gingersnap Palmiers

1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
1/4 cup water
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry

1. Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved.  Simmer until slightly thickened, 1 to 2 minutes.  Pour syrup into a bowl, let cool.

2. Whisk granulated sugar, salt , and spices in a bowl.  Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top ,  Cut into two 10 x 7 inch pieces.  Sprinkle generously with some sugar mixture; press into pastry with a rolling pin.  Brush generously with syrup.  Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal.  Sprinkle generously with sugar mixture.  Wrap in plastic, freeze until firm at least 3 hours or up to overnight.

3. Cut each piece of frozen dough crosswise into 1/2 inch thick slices.  Dip slices in sugar mixture.  Space 2 inches apart on a parchment paper lined baking sheet.  Flatten with your palm.  Freeze 30 minutes.

4. Preheat oven to 425 degrees.  Bake 10 minutes.  Flip and brush with syrup.  Reduce oven temperature to 400 degrees.  Bake until darkened, 10 minutes more.  Let cool completely on wire racks.  Cookies can be stored in an airtight container at room temperature up to 3 days.