A lot of people call these Elephant Ears, but in the European baking world they will always be known as Palmiers.
I make these distinctive French cookies with the same handmade puff pastry dough that is used in our croissants. Palmiers take four days to make, because the dough needs to be folded, then rested, then folded again. The dough is then sliced, covered in sugar, and baked to a golden brown.
Each Palmier has 256 folds of dough. They're sweet and crunchy on the outside, soft and moist in the middle. A wonderful accompaniment to tea or coffee and a delicious gift for your favorite cookie lover.