Palets aux raisins from Payard Cookies (page 28) by François Payard and Anne E. McBride

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Avocet on January 28, 2016

    These were okay, but not great. They were similar to, but not as good as a Swedish raisin cookie I've been making for a long time. The texture was overly crumbly and the texture deteriorated in a matter of hours. The main difference is that these use confectioner's sugar rather than regular sugar. My husband's comment was that they tasted like they came from a bakery, rather than homemade. Not a positive comment on his part.

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