How To Make Heart Shaped Cookies
Palmiers are flaky crisp French cookies with only 3 ingredients, are easy to bake, and these heart cookies are perfect for Valentine's Day!
- 1 box puff pastry Pepperidge Farm
- 2 cups sugar
- 10 oz white chocolate melting wafers
- Valentine's cookie decorating sprinkles Different color cookie decorations - heart candies, red and pink festive sprinkles, conversation hearts, and red, white, and pink color sugars.
Roll Out Pastry
Sprinkle ½ cup of white granulated sugar evenly on the counter or wooden board.
Open puff pastry sheet and lay flat on work surface. Evenly sprinkle ½ cup of sugar on top.
Use a rolling pin, roll the pastry sheet until it's about 13 x 13 inches square.
Heart Shape Palmiers
After you roll the puff pastry with white sugar, mix color sprinkles or sparkling sugars and press into the rolled out pastry.
Roll or fold from the outside edge of puff pastry into the center from both sides and chill. Chill for at least 30 minutes in the fridge, this helps the pastry "puff" in the heat of the oven.
You can also add sprinkle colored sugar on one or both sides and gently roll the rolling pin to set it, before rolling up.
Slice the dough into ½ inch slices, and place on a piece of parchment paper on a large baking sheet with the edges up. Slightly pinch the bottom of each palmier into a point on the baking sheet to get the HEART shape.
Place the slices, cut side up, on baking sheets lined with Silpat mats or parchment paper. It is best to rechill the sliced dough before baking, this helps it puff as the butter resets.
Baking time for the cookies is 20 minutes at 400 degrees until golden brown. Transfer to a wire baking rack to cool.
Palmiers will get crunchier as they cool, and are the best to eat the same day. Store them in an airtight container, but they will go soft in a couple of days.
Melt white chocolate chips in a bowl over simmering water.Dip ½ of the cookie into the melted white chocolate.Sprinkle with sugar sprinkles or press on small heart shaped candies.You can also dip them in melted milk or dark chocolate.
palmier baking tips
- It is best to rechill the sliced dough before baking, this helps it puff as the butter resets.
- Palmiers will get crunchier as they cool, and are the best to eat the same day.
- To get the classic folded Palmier shape, chill the puff pastry after rolling up, and slicing. This helps it keep its shape during baking. I use a small baking sheet and pop in the refrigerator for about 20 minutes just before baking.
- Press a lot of sugar into the pastry dough. The more sugar, the more crunchy and caramelized your palmier will bake.
- For a fun Valentine's Day idea, melt white chocolate chips in a heatproof bowl over simmering water.
- Dip in half the palmier and sprinkle with color sugars, sprinkles, or candies.
Store them in an airtight container, but they will go soft in a couple of days.
Serving: 20g | Calories: 289kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 56mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg