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Palets Bretons

Yesterday, the Cookie Monster I married came down from his study and started looking for cookies. I usually try to keep a kind around but not this time. I had been working on some other projects and he knows that I don’t like buying store bought cookies, even in an emergency.
I usualyy keep the cookies, in a metal box that originally contained a cookie from Brittany: les galettes du Mont Saint Michel. I did not have chocolate chips of any kind, did not feel like chopping nuts anddid not feel like running to the store. Light bulb! I remembered a post by Ellie at Kitchen Wench about a friend of hers longing for homemade "palets Bretons". All you need for these cookies are the basics for baking: eggs, flour, sugar, butter. Looked like Mr. B was in luck!
The tin needed a proper companion and I could use some cookie TLC myself.

Here is the recipe, inspired by the one Ellie found, I made a couple of changes, just because I can’t help it!

Palets Bretons, adapted from Ellie
4 egg yolks ( I see macarons in the future with the whites)
240 gr. butter
120 gr. sugar
300 gr. flour, sifted
milk, for basting the cookies before they bake
I added 1 tsp. orange blossom flower water and one pack of vanilla sugar

In a mixing bowl, whisk the yolks and sugar until pale yellow. Add the butter and whisk (stand mixer of hand held) in the butter until well incorporated. Add the flower water and vanilla sugar if using. Add the flour and stir until smooth. Pat the dough into a rectangle on a piece of plastic paper or foil and refrigerate one hour.
Form the dough into 2 logs, about 3 inches in diameter and refrigerate another 30 minutes. Cut the dough into rounds, 1/2 inch wide. Place them on ungreased cookie sheet and baste them lightly with some milk. Bake art 375 for 12 to 15 minutes.

These were so good, took me right back home and satisfied the Monster’s cravings!

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Mercotte August 26, 2006 um 4:15 am

Bien appétissants ces palets, j’ai hâte de voir les macarons quand tes blancs auront un peu vieillis!

Scherneel August 26, 2006 um 7:22 am

Les palets bretons…un must chez les sablés!!

Elle August 26, 2006 um 2:59 pm

Yay! I’m so glad they worked out well for you 🙂 I love the idea of the orange flower water and vanilla as flavours for this, I’ll have to give it a try next time I make these!

Jen August 26, 2006 um 6:54 pm

I love the photo of the milk and cookies! These look delicious, just by the look of it I know I could easy eat that whole stack.

Alpineberry Mary August 26, 2006 um 10:38 pm

Yum! I saw those on Ellie’s blog the other day too and put them on my ever growing list of recipes to try.

Helene August 26, 2006 um 10:53 pm

Mercotte: merci pour ton post genial sur les macarons. Je fais les miens sans meringue italienne, avec l’humidite ici c’est vraiment trop difficile.
Tuyau: ma grandmere me disait "en cas d’urgence, fais lui des sables, les hommes sont bien muets la bouche pleine"!
ms: they worked so well, they are gone!
JenJen: I got inspired by your pictures…who said I did not polish the whole stack?!!
Mary: do try them, they are great! I think I have a long list getting longer and it is hard to decide what to do next!

Anonymous August 28, 2006 um 11:45 pm

MMMm..How delicious those look. Thanks for your comment on my blog. I look forward to meeting a fellow baker so close to Savannah. Let me know when you plan to visit.

Sandra Le Petrin August 29, 2006 um 1:26 am

Avec la mode des blogs culinaires, c’est souvent la course à la recette la plus originale, la plus sophistiquée, les ingrédients les plus improbables.. alors que les plaisirs simples sont souvent les meilleurs.. j’ai fait aujourd’hui un gateau basque très compliqué et avec les chutes de pâte j’ai fait des sablés nature: mes enfants ont devoré les sablés, ils ont plus aimé que le gâteau!!

Helene August 29, 2006 um 2:48 am

Avital: merci pour ton commentaire. J’adore (et le mot est faible) ton blog. Je fais mon pain et j’apprecie decouvrir des tonnes de recettes pour tes pains d’autre pays. Merci!
Cheryl: I am already bugging my husband for an escapade! I will most definetely tell you when we are coming! I love the look of your bakery and the happy cupcake hour is just "brilliant"!

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