2 (17.3 oz) puff pastry sheets zest
1 orange
1 cup Bourbon Smoked Sugar, divided
1/2 teaspoon Bourbon Vanilla Extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Allow the puff pastry to thaw if frozen. Heat oven to 450 degrees F. In a small mixing bowl, combine ornge zest, 1/2 cup Bourbon Smoked Sugar, Bourbon Vanilla Extract, nutmeg, cinnamon, and cloves.
Sprinkle 1/4 cup of Bourbon Smoked Sugar onto a piece of parchment. Roll out the puff pastry onto the parchment. Sprinkle the orange zest and Bourbon Smoked Sugar mixture onto the top of the puff pastry.
Starting from the short ends of the pastry sheet, roll them together so that when the pastry is rolled together it looks like a scroll. Cut the cookies into 1/4-1/2 inch thick slices with a very sharp knife. Lay the cookies onto a baking sheet lined with parchment and bake for 5 minutes. Flip the cookies and bake for another 3-5 minutes. Be careful, these are easy to burn. Allow to cool and enjoy!
2 (17.3 oz) puff pastry sheets zest
1 orange
1 cup Bourbon Smoked Sugar, divided
1/2 teaspoon Bourbon Vanilla Extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Allow the puff pastry to thaw if frozen. Heat oven to 450 degrees F. In a small mixing bowl, combine ornge zest, 1/2 cup Bourbon Smoked Sugar, Bourbon Vanilla Extract, nutmeg, cinnamon, and cloves.
Sprinkle 1/4 cup of Bourbon Smoked Sugar onto a piece of parchment. Roll out the puff pastry onto the parchment. Sprinkle the orange zest and Bourbon Smoked Sugar mixture onto the top of the puff pastry.
Starting from the short ends of the pastry sheet, roll them together so that when the pastry is rolled together it looks like a scroll. Cut the cookies into 1/4-1/2 inch thick slices with a very sharp knife. Lay the cookies onto a baking sheet lined with parchment and bake for 5 minutes. Flip the cookies and bake for another 3-5 minutes. Be careful, these are easy to burn. Allow to cool and enjoy!
