Fashioned out of purchased puff pastry, these bite-size cookies are particularly easy to make. Cinnamon can replace the sometimes hard-to-find and more exotic-tasting cardamom for an equally delicious taste. These are perfect with that last cup of coffee before the evening ends.
1/3 cup sugar
1/2 tsp. ground cardamom
1 sheet frozen puff pastry, about 9 oz., thawed
In a small bowl, stir together the sugar and cardamom. Sprinkle a work surface with about 1 Tbs. of the cardamom-sugar. Open the sheet of pastry atop the sugar and roll it out into a rectangle about 9 by 11 inches and 1/8 inch thick. Cut the pastry lengthwise into 3 uniform strips each about 3 inches wide. Sprinkle each strip evenly with 1 Tbs. of the cardamom-sugar. Gently fold both ends of 1 pastry strip inward so they meet in the center. Then bring both sides in to meet at the center, like closing a book; do not compress. Roll the outside in more cardamom-sugar to coat. Repeat with the 2 remaining pastry strips. Refrigerate for 30 minutes.
Preheat an oven to 350°F. Grease 2 cookie sheets.
Using a sharp knife, cut the pastry strips crosswise into slices 1/2 inch thick. Arrange the slices on the prepared cookie sheets, loosening the coil of each cookie slightly and spacing them about 2 inches apart.
Bake until the bottoms caramelize, about 20 minutes. Turn the cookies over and bake until the tops are deeply caramelized, about 5 minutes more. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 5 days. Makes about 18 cookies.
Adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998).