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#13 Palets de Dames 1951

Not burnt - they're supposed to have brown edges.
The French game of ring toss was the inspiration for the name. The cookies emerge from the oven with reliable dark brown edges, mimicking the rope rings used in the game.

These showed real promise for flavor. Currants are soaked in rum, and both currants and the rum are added to the batter. In spite of using 151 Rum, very little rum flavor is left after baking. After all, this is the liquor, not a strong rum flavoring. I will have to remember that liquor evaporates during baking and is not a reliable flavor-enhancer. If only I'd consumed the rum over ice.

Cookies pipe easily onto a buttered
(and should have been floured) cookie sheet.
They come off the sheet without the flour.
The two whole eggs in this recipe produce a cake-like consistency. A client of mine was enthusiastic in his praise for these light, delicate disks.

Of the several cookies on the plate, I was surprised this one caught his attention. I am not a fan of the texture. If I'd wanted a cake, I'd have made a cake. The cookies got better after sitting out overnight (by mistake). They dried out. Hardly a recommendation.

In the interest of full disclosure, I'll admit to a distinct bias - cookies must be crunchy. A soft crunch or hard crunch - no matter. But they must resist the teeth.

 Hmm, still more rum in the bottle ... and I know where to find the ice.

The recipe is here and here. A recipe with more butter that should bake up crisper, or at least richer, is here and here.
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