I just had the joy of scratching "eat cookies" off my to-do list. :)
... well, I had to finish them off or eventually they would have gone bad. And I hate wasted food. Especially food I baked myself.
The cookies happened by accident. I was intending to make croissants.
Couldn't find my crossant recipe, so I went to a french cookbook for the basic pastry dough recipe out of which the croissant is extrapolated.
Realized halfway through that I had forgotten to add yeast, and was in fact therefore actually halfway through making puff pastry.
Croissants & puff pastry are both "laminated" doughs; which is to say that one contructs them by folding dough around a brick of butter, rolling it flat, and then repeating this folding and rolling several times. If you can keep the butter within the "goldilocks zone" (not too warm, not too cold) then, when cooked, the thin layers of dough will separate and rise slightly. If I recall correctly, I believe it's due to the water content of the butter becoming steam
Some versions of another laminated dough, kouignn amann, call for layering sugar in between the folds. I figured, why not incorporate the quick-rise yeast the same way? So I did. Unfortuately, it did not provide the same sort of rise I'd come to expect from a bread dough... To be honest, I'm not entirely sure the yeast ever really got going at all.
So at the point where it was rolled out for the final shaping, I decided to hedge my bets. Just in case it didn't have enough yeasty goodness to be croissant, and in the more likely event it turned out to strongly resemble a puff pastry pie crust, and since it doesn't have enough butter to be kouign amann, I decided to make palmiers.
And they were yummy. :)