The dough process was slightly different but just as much fun; it still involved a lot of folding and a lot of butter (unsalted). Oh! and a LOT of sugar. The difficult part was rolling out the dough wide enough so I could fold each side 3-ways to the center.
The trick with Palmiers is that you don't need them to bake for very long on each side; maybe 10 minutes each side. They will brown on the bottom on the first half of baking; not the top. Flip them over and let them bake for another 10 minutes. The sugar caramelizes and that helps with the coloring. If you do bake them for too long, you will have palmiers that are hard and crunchy when the caramelized sugar hardens. Don't worry, after you flip them the tops will get a little bit more golden while the bottoms are baking.