If you’ve ever been to a state fair, then you’ve probably seen those extra-large pieces of fried dough. They’re called elephant ears ’cause they’re so big they kind of look like elephant ears! Our recipe for Fried Elephant Ears is easy to make, but BIG on cinnamon-sugary goodness.
Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification.
The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it’s French don’t let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed.
This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea. Yet at the same time the simple addition of spices such as nutmeg, cinnamon, cardamom or vanilla sugar can make this a very fragrant way to end a meal.
The palmier can also be reworked into a great savory appetizer if you want; instead of using sugar and spices, replace the sugar with grated Parmesan and roll into it a very thin layer of pesto.
- Milk – 1 cup
- Warm water – 1 cup
- Active dry yeast – 2 tablespoons
- Salt – 1 teaspoon
- White sugar – 2 tablespoons
- Shortening – 3 tablespoons
- All purpose flour or maida – 4 cups
- Oil for deep frying
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