Gingersnap Palmiers sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant. makes about 3-1/2 dozen

Ingredients 

1/2 cup packed light brown sugar

1/4 cup dark unsulfured molasses

2 teaspoons finely grated fresh ginger

1/4 cup water

2/3 cup granulated sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground pepper

14 ounces good-quality thawed frozen puff pastry, such as Dufour

Method 

1. Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.

2. Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 by 7-inch pieces. 

3. Sprinkle generously with some sugar mixture; press into pastry with a rolling pin. Brush generously with syrup. Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal. 

4. Sprinkle generously with sugar mixture. Wrap in plastic; freeze until firm, at least 3 hours or up to overnight.

5. Cut each piece of frozen dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment paper-lined baking sheet. Flatten with your palm. Freeze 30 minutes.

6. Preheat oven to 425°F. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400°F. 

7. Bake until darkened, 10 minutes more. Let cool completely on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.