Palets aux Raisins (palet refers to their round shape) are close relatives of Langues de Chat. They share a crumbly texture and buttery taste, with additional texture provided by pumped-up raisins. These cookies are meant to be tiny and delicate. Recipe from Payard Cookies, Francois Payard, author.
Ingredients
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
Instructions
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.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/11/15/palets-aux-raisins/