in the form of a cookie

And this is where my addiction to puff pastry started. Proceed with caution.

You'd think with the name Palmiers that these would be super fancy cookies that took a lot of effort to make, but that's far from the truth. They are super simple and, in my opinion, one of the best uses of puff pastry sheets. I was weary of the salt, but Ina Garten said it really made the cookies great, and she was right. I'm learning, mostly because the Food Network stars mention it all the time, that salt really makes flavors pop, both savory and sweet. I've become a fan of Kosher salt. I really think it makes a difference rather than simple table salt in the impact it has on dishes. I'd recommend making the switch, if you haven't already.

I left my cookies a little underdone (I think they are supposed to come out very crispy) because I like the chewy texture of things with a little crunch on the outside edge. So addicting. They didn't last more than 24 hours in our house and my husband didn't even like them. In my defense, I only made one pastry sheet worth of them, but still, it was a lot of cookies to consume in a short amount of time...I just couldn't stop...and I'm blaming it on the salt.