When I was a youngster, My Dad introduced me to elephant ears which became my favorite confection. There was a bakery down the shore on Long Beach Island, a barrier island at the Jersey shore. The bakery created the most amazingly tasty and extra-large elephant ears. My Parents would rent a house every year on the island for two weeks and the elephant ears was a traditional treat that I always looked forward to. I was invited via email to submit an entry to the Epicurious Holiday Cookie Contest, as an Epicurious Community Table blogger. After reading the requirements I looked at the existing recipes. I chose the Palmiers recipe to make and photograph. The original recipe was featured in the 1999 edition of Epicurious. I baked them 7-1/2 minutes then flipped them and cooked them an addition 7-1/2 minutes and it worked out perfectly. Every oven temperature is different, so one needs to make cooking time adjustments based on the performance of their oven. The end result produced a caramelized crunchy outer coating with a soft center. I made two batches which I gave my Dad 1/2 of. It brought back wonderful memories for both of us.