ELEPHANT EAR COOKIES
Making elephant ear cookies is easier than their coiled design might suggest. Spread the pecan-cinnamon mixture on store-bought puff pastry, and then roll, slice, flatten, and coat with sugar. They emerge from the oven crisp and caramelized.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes 10 or 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toast pecans on a baking sheet until fragrant and lightly toasted, 8 to 10 minutes. Let cool completely.
- Grind pecans, sugars, cinnamon, and salt in a food processor until very finely chopped (mixture should resemble very coarse sand).
- Raise oven temperature to 400 degrees. Place puff pastry sheets side by side on floured parchment; press together at seam to form a 9 1/2-by-18-inch rectangle. Roll out to an 11-by-20-inch rectangle using a rolling pin. Transfer pastry on parchment to a baking sheet. Cover loosely with plastic wrap; refrigerate until firm, about 45 minutes. Brush generously with beaten egg, and evenly sprinkle with pecan mixture, patting it into dough. Starting with a short side, use one hand to roll up as tightly as possible, holding unrolled portion firmly with other palm. Brush off excess flour with a dry pastry brush as you are rolling, and press sides back into shape (they tend to splay). Roll tightly in parchment.
- Freeze dough until firm, about 20 minutes. Cut crosswise into 1-inch slices. Generously sprinkle a work surface with granulated sugar, and coat both cut sides of dough slices in sugar. Press dough slices to flatten slightly. Roll out into 6- to 7-inch rounds on sugared surface, sprinkling more sugar on top as needed. Place on parchment-lined baking sheets, 3 per sheet; refrigerate until firm, about 30 minutes. Bake in batches until golden brown, 17 to 18 minutes, rotating halfway through. Let cool on baking sheets.
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PRINCE SHAROZ YT
[email protected]These cookies are the perfect way to end a meal.
Sudeb Sk
[email protected]I'm so glad I found this recipe! These cookies are amazing.
Benjamin Ayanlowo
[email protected]I'm going to have to try a different recipe for elephant ear cookies.
MR ASAD KhaN
[email protected]I'm not sure what went wrong, but these cookies were a huge disappointment.
AHEBWA IMMACULATE
[email protected]I would not recommend this recipe to anyone.
Ismail Wato
[email protected]These cookies were a complete disaster. I followed the recipe exactly and they still turned out terrible.
Khan Mallik
[email protected]I thought these cookies were just okay. I've had better.
Jasmine Saunders
[email protected]These cookies are a bit too sweet for my taste, but I still enjoyed them.
Srijjwal Bhatta
[email protected]I had a little trouble getting the dough to the right consistency, but I eventually got it right.
Aslam Mai
[email protected]These cookies are a bit time-consuming to make, but they're worth it.
Hammad Ahmed
[email protected]I'm definitely going to be making these cookies again and again.
Malik Shah Jahan Shani
[email protected]I love the way these cookies look. They're so unique and eye-catching.
Nobuhle Gumede
[email protected]These cookies are so easy to make and they taste like they came from a bakery.
muzzamil baloch
[email protected]I'm not a big fan of cookies, but these elephant ear cookies are amazing!
debra spencer
[email protected]I can't wait to try making these cookies. They look so delicious.
Orrin Persaud
[email protected]These cookies are the perfect treat for any occasion.
Umar Maqsood
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Sanju Basyal
[email protected]These cookies are so delicious! The dough is light and fluffy and the filling is sweet and creamy.
Hajraa Gull
[email protected]I've made these cookies several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Kathygibson googleat
[email protected]These cookies were a hit at my last party! Everyone loved them.