Sugar
Liberally dust surface of the pastry and your board with sugar. Roll pastry
to about 4 inches wide and 10 inches long. (The more sugar you manage to
work into the dough, the more caramelized and scrumptious the cookies will
be.)
Press sugar over the top with a rolling pin; turn dough over and press
sugar in on the other side. Fold each long side of the pastry, towards the
middle and dust this with sugar; now fold pastry in half, dust with sugar
and gently apply pressure to the top to flatten it out and even it up. With
a knife or bench knife, cut across the length of the dough into 3/8th-inch
wide cross pieces.
Transfer cookies to a parchment lined cookie sheet. Shape the cookies by
turning edges out to approximate a bell shape or by turning edges in. Dust
with more sugar and refrigerate for 1 hour. Preheat the oven to 400
degrees. Remove cookies from the refrigerator and place the in the oven.
Bake for 10 to 15 minutes or until sugar on top begins to caramelize and
turn golden brown. Turn over and bake for another 5 minutes or until second
side is golden (watch them carefully because they burn easily) Cool on a
rack; serve with fresh berries or oranges)
Yield: about 25 cookies
Yields
1 Servings