Palmiers

This is a cinnamony-sweet crunchy cookie. Palmiers are best the day they're made, and you can bake them hours before the party.

1/2 cup granulated sugar
1 teaspoon Watkins Cinnamon
1 package frozen puff-pastry sheets (such as Pepperidge Farm)

1. Heat oven to 400° F. Adjust rack to middle position.

2. Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness. Mix 2 tablespoons of the sugar and 1/2 teaspoon cinnamon and sprinkle over pastry. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.

3. Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1 more tablespoon of the sugar.

4. Bake until golden and puffed, 20 to 23 minutes. Let cool for 5 minutes. Transfer to a wire rack.

5. Repeat recipe with the remaining puff pastry, sugar, and cinnamon. Serve hot or at room temperature.