Super easy cookies
Ingredients
- 1 kg Puff dough
- 1.5 cups Sugar
Optional toppings
- 1 cup Cocoa powder
- 1 tsp Cinnamon
- 1 tsp Coffee powder
Instructions
- If you are using frozen puff dough, defrost it in the fridge over night, or for two hours in room temperature. The dough needs to be cold so it would be easier to work with. After defrosting, put it in the fridge until you're ready to work. A store brought packages, usually contains two separately wrap pieces. Take out only one piece to work with and leave the rest in the fridge to keep it cool.
- Warm oven to 350F (170C).
- If you are adding the optional toppings to the sugar, mix them with the sugar in a bowl.
- On a clean and wide surface, spread one piece of the dough on the wrapping paper it came with. Spread generous amount of sugar on it, and roll over with a rolling pin so the sugar will stick to the dough. No need to roll to much to expand the dough.
- Fold one quarter from each side of the dough to the middle of the sheet.
- Spread sugar generously on top and roll the rolling pin over to tighten the folds.
- Fold one quarter again, from each side of the sheet to the middle.
- Spread sugar generously on top and roll the rolling pin over to tighten the folds.
- Fold the dough in half.
- Spread sugar generously on top and roll the rolling pin over to tighten the folds. Flip over and spread more sugar on the bottom side, and roll the rolling pin again.
- With sharp knife, cut the roll of dough into 1/2 cm wide pieces.
- On a baking sheet covered with paper, put each piece on its side. Leave space all around the pieces so they'll have room to expand. About 2 cm of space.
- Bake of 10 minutes, flip the cookies and bake for another 10 minutes, until golden brown. After the first batch, it is recommended to check the cookies after 8 minutes, so they would not get too crispy.
- Leave to cool on a flat surface.
Notes
