Palets de Dames with Currants and Chocolate Chips
Yield: 6 raisin cookies and 6 chocolate chip cookies
For the cookies:
¼ c. plus 2 T rum
5 T currants
1 stick unsalted butter, softened
½ c. plus 3 T confectioners’ sugar
½ tsp. pure vanilla extract
2 large eggs
1 c. all-purpose flour
¼ tsp. baking soda
3 T mini chocolate chips
Confectioners’ sugar, for dusting
For the glaze:
1 c. confectioners’ sugar
2 T plus 1 tsp. rum
Preheat the oven to 400˚F. Heat the rum in a saucepan until it just begins to bubble. Add the currants and cook 1 minute. Turn off the heat, let currants soak 10 minutes, and then drain off the liquid and discard. Set currants aside.
Using an electric mixer, beat the butter and confectioners’ sugar together in a medium bowl for about 2 minutes. Beat in the vanilla, and then beat in the eggs, one at a time. Sift in the flour and baking soda and stir to combine. Divide the dough in half and place the halves in different bowls.
Add 4 tablespoons of the currants to one bowl and the mini chocolate chips to the other bowl. Stir to combine both batches.
Drop the batter in rounded tablespoons onto baking sheets, at least 2 inches apart. Wet your fingers and gently tap the cookies into circles with slightly rounded tops. Gently press some of the remaining currants onto the top of each of the currant-filled cookies. Bake all cookies 7 to 9 minutes, or until they turn golden brown.
Make the glaze: Use a fork to mix the confectioners’ sugar and rum into a thick paste, then brush it on the still-hot currant cookies, evening it out before allowing them to cool. Lightly dust the chocolate chip cookies with confectioners’ sugar after they have cooled.