This is a recipe we found last school year when my daughter had to cook a french dessert and take it to school for French class. We looked for something easy that everyone would like. This is basically sugar and pastry, how can you go wrong? This is a flaky little cookie that is baked at a high temperature and the sugar caramelizes. She just recently made these cookies again and it took just minutes to prepare the cookies and cut them out. When you cut the cookie they will be pretty tightly rolled. Leave them tight, and as they cook they will spread out. I have seen these with Cinnamon Sugar and also as a savory appetizer with sun-dried tomatoes and Brie cheese. By the way if your smoke detector is close to your kitchen, it may go off! I think it is due to the heat when you have to flip the cookies over, truly there is no smoke! Our detector went off with each batch!
The cookies do need to be flipped half way
though baking. Look how delicious!
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.