Hello, everyone! I had a great time in Milwaukee! Such a neat city with a lot of beautiful buildings and nice people! It wasn’t that cold, though it started snowing shortly after I left. Oh, and my favorite restaurant was Ardent! Adventurous and really lovely food.
So, being in academia, I’m used to feeling like the nerdiest group around when we go to our conferences, but this year! This year, our conference coincided with Ponyville Cider Fest. I’m just going to link to it and you can peruse it if you wish. Suffice it to say, (grown) people dressed as My Little Ponies add a lot of interest to the city landscape.
I made the Palets des dames last week knowing I’d not likely have the time over the weekend. I have to admit it: I wasn’t overly excited by this recipe.
When I saw it on the Birthday Bake-up list, I checked out the recipe and thought it sounded like a typical iced sugar cookie. My reaction? Meh. Just, meh. Well, I made these little cookies and they are fantastic. I loved them and they are totally addictive! The slightly cake-ish texture makes it completely unlike the typical sugar cookie. I never should’ve doubted Dorie. Mea maxima culpa.
Now, I do have to say that I encountered some weirdness with the recipe. I made the batter 2 days ahead and when I baked them, they came out a bit strange, with some overly-browned thin edges. Oh and they came out kind of puffy instead of more flat like the other pictures I’ve seen.
They also apparently rolled around while I was putting them in the oven, so you can tell some of the cookies stuck together while baking.
Regardless, they still tasted great and had such a lovely texture that I wasn’t bothered at all by their “ugliness.” My kitchen helper gave the batter a thumbs up!
Update: In the interests of science and all, I ran a quick half-batch after getting back in from Milwaukee (I did have the time!). This time, I rolled the cookies and then pressed them slightly flat onto the silpat. That way, they couldn’t move and I did get a slightly “flatter” shape. I also baked them a shade less. Visually they were much better, but I do like them a bit browner, as they were for the first batch.
If you would like the recipe, Amazon has it posted on their page for Baking Chez Moi here.