Normally these cookies are large, in fact huge. But I wanted to make them smaller, so you get a delicate cookie rather than a huge piece you cannot finish. So I decided to cut the roll into even smaller pieces than I described in the directions, so I ended up with cookie sized cinnamon palmiers. I hope you will try these, they are relatively easy to make.
puff pastry, store-bought and defrosted
100 g butter, room temperature
100 g sugar
optional 1 teaspoon cinnamon
10 ml simple syrup (half sugar and half water boiled into a thick syrup)
extra sugar for sprinkles
confectionary sugar (powder sugar)
Unsweetened cocoa powder (I use Valrhona)
and a little warm water
Preheat the oven to 355℉/180℃ with convection, if you don't have convection, then preheat the oven to 400℉/200℃).
Cream the butter with the sugar, so you have a soft light mixture. Mix in the cinnamon.
Roll the pastry in to a 20 x 16 inch (50 x 40 cm) rectangle. Gentle spread the fluffy filling all over the pastry. Roll the pastry up tight. Cover the roll in plastic wrap, and let it sit in the refrigerator for 10-20 minutes to firm up a bit.
Cut the roll into 1 - 1.5-inch (3-4 cm) thick slices. Place slices on its ends, and press them flat to about ⅓-inch (1 cm) high. Brush both sides with the simple syrup. Place on a baking sheet with parchment paper. Sprinkle with sugar on top.
Bake the palmier for 20-30 minutes until deep golden brown. Let the palmier cool, before icing.