This recipe is repeated over and over in Gourmet’s early years, and we love the little mischievous wink in the original text: “Though they resemble the discus of the athlete, their elegance is suited to palaces and the grandes dames who live in them.” A little bit like madeleines, these cookies are dotted with rum-soaked currants that give them a uniquely heady touch. Count on needing 2 cookie sheets, and about 6 to 7 minutes of baking time.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Soak 4 tablespoons currants in 2 tablespoons rum for half an hour. Cream 1/2 cup butter with 1/2 cup fine granulated sugar until the mixture is light and fluffy. Beat in 2 eggs, one at a time, and stir in 1 cup sifted flour and the currants and rum. Put the batter into a pastry bag fitted with a large round tube and press mounds about the size of a half dollar onto a buttered and floured baking sheet. Bake the little cakes in a hot oven (450° F.) for about 5 minutes, or until lightly browned. Remove the palets de dames to a cake rack to cool.
Ratings
Comments
Post a Comment