Procedures

1. 1

   On a large, lightly floured work surface, roll puff pastry into an approximately 17 by 13 inch rectangle, 1/8th of an inch thick. Transfer dough to a baking sheet.

2. 2

   Clean flour from work surface and sprinkle 1/3 cup of sugar over an area that equals the size of the puff pastry rectangle. Place pastry over sugar. Sprinkle another 1/3 cup of sugar over the puff pastry.

3. 3

   Use a rolling pin to gently press sugar into puff pastry. Trim pastry into a 16 by 12 inch rectangle, with long side at top.

4. 4

   Fold top edge of dough down 2 inches. Fold bottom edge of pastry up 2 inches. Repeat, alternating edges, until sides are 1/4 inch apart.

5. 5

   Fold pastry in half at the gap, creating one long strip. Lightly press down on strip to compress layers.

6. 6

   Use a rolling pin to gently roll out length of pastry to 24 inches. Cut dough in half forming two 12 inch long strips.

7. 7

   Cover each strip of dough with plastic wrap and freeze for at least one week and up to one month.

8. 8

   The night before you want to bake cookies, take dough out of freezer and let defrost in refrigerator overnight.

9. 9

   When you are ready to bake, preheat oven to 350° F. Line two baking sheets with parchment paper.

10. 10

    Place 1/3 cup sugar in a shallow bowl. Unwrap dough and use a sharp knife to cut each dough strip into 1/2 inch wide pieces. Dip each piece in sugar to coat.

11. 11

    Place cookies cut side up on the baking sheets and bake until golden, about 30 minutes.