I really had high hopes for these. They didn’t disappoint, but they didn’t come out as crispy as I would have liked. The Galettes had more texture than a funnel cake, but didn’t crack apart throughout as the picture on the recipe. I halved the recipe,rolled the dough out paper thin between sheets of wax paper, and dropped in sizzling vegetable oil. I didn’t want them to burn and I removed them when they got really brown. Then the galettes were dredged in confectioners sugar.Gourmet suggest serving them drizzled in hot honey.That just sounded so sexy to me, and really made this recipe. So I would recommend you give it try.I only fried up a few, and put the rest of the dough balls in the freezer to take out. I am perplexed as to why they would categorize this as a cookie (a Galette technically is a flat round cake),but it is a nice treat nevertheless.