Welcome back, everyone! In this installment, we’re going to bake a French-named cookie, just like last time, but, unlike last time, this one isn’t so great. Not terrible, just very meh. So here's how to make Palets de Dames.
Here are the ingredients you need (I halved these to make a smaller batch):
4 tablespoons currants
2 tablespoons rum (maybe a little extra for yourself, right?)
½ cup butter
½ cup granulated sugar
1 cup sifted flour
1. Soak the currants in the rum for half an hour.
Currants don’t seem as popular in the US as I feel like they are in the UK, but you’ll still be able to find them in most decent-size grocery stores. If you can’t find them, I say use raisins. I used currants, so can make no guarantees, but how different could it be? I don’t think you need to time how long they soak or anything. If it’s the first thing you do they’ll have likely soaked for a while by the time you mix them in. If you’re slow like me, they’ll almost definitely have soaked for thirty minutes by then.
2. Cream the butter and sugar together until light and fluffy.
Make sure the butter is softened, as usual. The recipe calls for fine granulated sugar, but the editors of the book tell us that regular granulated sugar is fine.
Pro Tip: I decided to do it by hand. I was going to say that I decided to do it to replicate what it would’ve been like to do this in 1952, but really it was just that the stand mixer was behind all this stuff, and I just didn’t want to dig it out. Yes, I do get that my laziness meant more work for me, but Lazy Chad doesn’t care about your logic and reasoning.
3. Beat in the eggs, one at a time, and stir in the flour, followed by the currant/rum mixture.
4. Put this batter into a pastry bag fitted with, as the editors say, a 1/2-inch plain tip.
The plain tips we had were all too small, and so I ended up using this star-shaped one we had.
5. Squeeze out mounds about a half-dollar in size onto a buttered and floured cookie sheet.
This is where it’s important to use a large enough tip on the pastry bag. The currants can get caught in there, making it hard to squeeze out the batter. My batter came out looking weird due to the tip I used, but it all baked fine, and so it was no problem.
6. Bake the cookies at 450 for 6-7 minutes.
The original recipe says 5, but the editors say 6-7, and that was pretty much spot on. The edges will be a darker brown than the rest of the cookie. I initially thought I had burnt the bottoms, but they were fine.
Verdict: These cookies aren’t terrible, but are pretty bland. The texture is fairly cake-like, but has little flavor. They’re probably best with coffee or tea. Or maybe frosting. Yeah, go with frosting!