My variation of the Gourmet Cookie Book’s “shoe sole” cookies – easy to make but looks like a lot of work.
Spread out one sheet of defrosted Pepperidge Farm Puff Pastry. Cut out cookies with a star cookie cutter. Coat one side of stars with granulated sugar, and place stars on cookie sheet covered with foil and sprayed with butter.
Sprinkle stars with more sugar – confectioner’s sugar this time. Bake at 425 for about 7 minutes. Check on them to be sure they don’t burn.
Potpourri with Rosemarie 