Elephant Ear Cookies

 This is a recipe I got from my mom's Martha Stewart Magazine.  Since it is Martha's recipe it takes a lot of steps to make these but they are worth it.  Cinnamon and sugar flavors are some of my favorites so when I saw these I knew I wanted to try them so I could offer them to my customers.  They are huge!  The glass in the photo above is a normal 16 oz. glass and as  you can see the cookies were as tall as the glass and I had to fan them out like a teepee around it. 

 They start with a dough rolled out thin, refrigerated.  Once it has set up again, you sprinkle a cinnamon, sugar, and ground pecan mixture on top and roll it up tight.  You then put it in the refrigerator again.  Once that has had time to cool, you cut off 1 inch slices and roll them out flat, you refrigerate them again.  After they have cooled again, you can then bake them, but you have to flip them over so they caramelize on both sides properly.  Definitely not my easiest cookies but they are delicious.

I will have these available for purchase with the price set at $3 per cookie or 2 for $5.  These will not be offered often due to the time it takes to make them, so if you know in advance that you want them in advance, please let me know.