How to make puff pastry Cookies, in a pinch, with this recipe
The trick to making a puff pastry is simple: butter and flour together.
And that’s exactly what I did with these puff pastry cookie dough cookies.
I used two ingredients for the crust, which was about the same as what I use in a traditional puff pastry: a large cookie sheet and a small cookie cutter.
Both are perfect for this dough.
First, you want to add a tablespoon of butter to the dough so that it can stick to the bottom.
Then you add a handful of flour, about 1/4 cup to 1/2 cup.
I added all of the flour into a mixing bowl with the butter and egg.
I then poured in the dough and let it rest for a couple of minutes to allow the dough to rise.
You don’t need to wait long for the dough (just keep adding flour until you get it all together).
When it’s ready, you need to cut the dough into a circle that is about the size of your thumb.
(You can make them into even smaller circles using the cookie cutter, but I prefer to make them as thick as possible.
Then I roll them into balls.)
Then, I add a teaspoon of cinnamon and a pinch of nutmeg.
The dough should stick together.
The dough is really easy to roll out and is really nice and crispy.
This recipe makes enough for about two dozen cookies.
Recipe Notes For a thicker dough, you can add more flour to the mixture if you prefer.
You can also make your dough into an even thinner dough.
You could also just add more of the cinnamon and nutmeg if you like.
All images and text © Erin Van Dyk for The New York Times.