Their name seems particularly unfair: These puff-pastry treats are far too flaky and tender to ever line the bottom of a shoe. To make the soles, cut out 5-inch ovals and roll to 7 inches; bake 10 to 15 minutes.
Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.Roll out puff paste (January, 1970) 1/8 inch thick on a heavily sugared pastry board. With an oval cookie cutter cut the paste into ovals. If a waffle patterned rolling pin is available, use it to roll out the ovals as large as a shoe sole. Or, roll out the ovals with an ordinary rolling pin and with the back of a knife make a waffle pattern on each oval. Arrange the ovals, patterned side down, on a baking sheet sprinkled with water and sprinkle them with confectioners’ sugar. Bake the cookies in a hot oven (425° F.) for a few minutes, or until the sugar is browned and glazed. Watch them carefully to make sure they do not burn. With a spatula remove them to a wire rack to cool.
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