Preheat oven to 425. Line baking sheets with parchment paper.
Cover your work surface with a generous amount of sugar.
Place one of the sheets on top of the sugar, and use more sugar to completely coat the pastry sheet evenly. (You may want to use a rolling pin to make sure the sugar sticks well.)
Fold each of the sides a quarter of the way in, then in again so the folds meet in the middle. Then fold one set of layers on top of the other like closing a book.
Cut slices approx. 3/8" thick and place them on baking sheet. Leave about 2 inches between cookies.
Bake until edges are golden brown, about 5-7 minutes.