These cookies are very good, easy to make, and look elegant. They are best served right away and they will get hard as a rock unless they are kept in an airtight container.
Mini Elephant Ears
1/2 cup sugar
1 tsp cinnamon
1 sheet frozen puff pastry dough, thawed but chilled
1 egg, lightly beaten
Line 2 baking sheets with parchment paper.
Combine the sugar and cinnamon in a small bowl.
Dust your work surface with a tbsp or two of the cinnamon-sugar. Roll out puff pastry on the sugar to 12×9.
Brush dough with the beaten egg. Sprinkle cinnamon-sugar mixture over dough, patting it lightly so that it adheres.
With the tip of a paring knife, mark a line (BUT DO NOT CUT THROUGH) lengthwise down the center of the dough. Fold long sides of the rectangle toward the center, leaving 1/3 inch uncovered on either side of the line. Then fold one side of dough over the other so that you have a total of four layers. Wrap in plastic and freeze until firm ~ at least one hour and up to 2 weeks.
Heat oven to 400º. Unwrap pastry and cut into 1/4 inch thick slices.
Arrange, cut-side down 1 inch apart on baking sheets.
Bake until golden, about 12 minutes.
Cool on baking sheets for 15 to 20 minutes and serve at room temperature. Keep in air tight container at room temp for up to 3 days.
Makes about 3 dozen cookies.