Called Palet for their round shape, these are buttery, delicate French cookies that have been topped with raisins plumped in rum. You can replace with rum with water if you prefer a non-alcoholic cookie. The finished cookie is delicate, crumbly, only slightly sweet with a crisp edge.
Begin by placing 1/3 cup raisins in a bowl and add 3 Tablespoons rum or water.
Cover with plastic wrap and microwave on high for one minute. Remove and let the raisins sit one hour to continue to plump. Drain the liquid from the raisins after one hour.
With an electric mixer, combine 4 Tablespoons unsalted, room temperature butter with 1/2 cup confectioners’ sugar, and beat until pale and fluffy.
Add one egg and mix until smooth.
Add 1/2 cup all-purpose flour and mix only until the dough is combined. Do not overbeat.
Transfer the dough to a pastry bag fitted with a 1/4 inch pastry tip (alternatively, you can put the dough into a plastic baggie and cut a small opening in one corner). Pipe the dough directly onto parchment paper into quarter-sized circles, leaving at least 1″ between cookies.
Place two or three raisins on top of each cookie.
Bake for 8 to 10 minutes at 350 degrees until the edges of the cookies turn light brown, but the centers remain pale.
Remove the cookies from the oven and cool on a cooling rack. Store in an airtight container for up to one week.
- ⅓ cup raisins
- 3 Tablespoons dark rum (substitute water if you want a non-alcoholic cookie)
- 4 Tablespoons unsalted butter, at room temperature
- ½ cup confectioners' sugar
- 1 large egg
- ½ cup all-purpose flour
- Place the raisins and the rum (or water) in a microwave-safe container, cover with plastic wrap, and microwave for 1 minute. Remove and allow the raisins to steep in the covered bowl for one hour or until they are pumped up. Drain the raisins before using and discard the liquid.
- Preheat the oven and line a baking sheet with parchment paper.
- In the bowl of an electric mixer, beat the butter and confectioners' sugar on low speed until the mixture becomes pale and fluffy. Add the egg and mix until smooth. Add the flour and mix until the dough is just combined.
- Transfer the dough to a pastry bag fitted with a ¼ inch round pastry tip. You can also just cut a ¼" opening into the tip of a pastry or ziplock bag.
- Pipe the dough into the lined baking sheet in quarter-size rounds, leaving at least 1" between each cookie. Place a few raisins on top of each cookie. Bake for 8 - 10 minutes, or until the edges of the cookies turn light
brown but the centers remain pale in color. - Remove the cookies from the oven and let cook completely on the baking sheet or a wire rack. Store in an airtight container in a cool, dry place for up to one week.
