Moose Palmiers are a fun treat for the kids. Embellish store bought palmiers for a quick party treat or decorate homemade ones.
Becky is coming home from college tonight. I haven’t seen her since I left for Cambodia so I’m really excited. She’s also bringing her boyfriend. I’ve not met him yet so there’s that new experience.
I thought I’d surprise them with some treats. It’s been really busy so I didn’t have a lot of time to throw things together. That’s always the case at this time of year isn’t it?
Palmiers are one of my favorite cookies. I love the caramelized sugar and flakey pastry together.
The grocery store had some palmiers on sale so I snagged a box. As I looked at them, they kind of reminded me of moose horns. It’s the time of year when they could be reindeer antlers too.
I also need to clean out my fridge so I can stuff it again. I’m roasting a turkey for Christmas day and baking some more desserts. I happened to have some ganache in my fridge so I used that for these cookies.
Ganache can be pretty hard when it’s refrigerated. Mine was already in a ziplock bag. The end of the bag was clipped because I used it to decorate some cookies. I softened it by putting the bag of ganache in a second bag, sealing it, and setting it in some hot water for a few minutes.
Once it was soft, these moose palmiers went together fast. I squeezed out ovals of ganache onto the palmiers and smoothed them with a spoon. You could just use a spoon to make the ovals.
No need to be perfect, these cookies will disappear too fast for anyone to notice any imperfections.
Moose Palmiers
Ingredients
- 1 dozen palmiers
- 1/2 cup chocolate ganache or chocolate frosting or melted semisweet chocolate
- 24 [Wilton Candy Eyeballs|
- 12 red mini M&Ms
Instructions
- Put ganache in a ziplock bag and cut about 1/8 inch off the corner. Squeeze ganache into an oval in the center of each palmier. Add ears by squeezing small ovals in the ear positions.
- While the ganache is still warm, place the eyeballs. Then place the red M&M where the nose should be. Refrigerate until ganache is set about 30 minutes.
