Palmiers is a French cookies that has a shape look like an elephant ear. The best I found and hard to stop after eating is from La Boulange in Sn Francisco, of course of the sweet with a lot of butter on it ;) I did know and totally understand why those cost very much! It doesn't mean about the ingredient that use to make them but the time consumer!!!! You really need to work on your layer between the dough and butter which take about many turn or fold then chill it and repeat again for 5 times to get a nice layer and puffy after it is baked, you might get a muscle from pounding your butter and from using a rolling pin with the pastry dough.
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