Can you believe we made it through an entire month of the baking challenge!?!?! I know that one month might not seem like a big deal, but with everything else you have going on in life, you deserve to stand there for a moment and congratulate yourself on a job well done! (Even if you haven’t made all of the recipes, you are still here!)

Buckle up for February recipes! It starts easy and then gets a little more difficult/involved as the month goes on. Remember, the main purpose of this challenge is to have FUN! Maybe you’ll learn something new. Maybe you’ll meet some new online friends. Maybe you’ll curse my name and decide that you will never bake again and I become the central character in you villain origin story.

But hopefully you’ll just have fun and end up with some tasty treats and a few new favorite recipes.

Let’s get into the wonderful little cookie/pastry called a Palmier. (If you want to learn how to pronounce this French word, click HERE for an audio example.)

The recipe called for freeze dried raspberries, but I couldn’t find any that I was willing to spend the money on, so I settled for freeze dried strawberries from my local grocery store. I don’t think the type of fruit matters much, as long as you like it! (If the freeze dried fruit you choose has big seeds, you are going to want to strain those out, as it can cause a bitterness.)

This cookie dough is going to spend some time in the fridge for an hour, then in the freezer for an hour, so plan accordingly! The baking process is two-part as well, so pay attention to that part in the recipe too! You can skip reading the recipe and go watch the video instead.

Print

Ingredients

• Cookie Dough

• 2 1/4 cups all-purpose flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• 12 tbsp butter, cut into pats

• 3/4 cup sour cream

• granulated sugar for rolling

• Filling

• 1/2 cup freeze dried raspberries

• 1/2 cup powdered sugar

• Optional Glaze

• 2 1/4 cups sifted powdered sugar

• 2 tbsp corn syrup

• 3-4 tbsp seedless raspberry puree

Print

Directions

• To make the dough: In the bowl of a stand mixer fitted with a paddle (or with an electric beater), combine the flour, salt, and baking powder. With the mixer running at low speed, add the pats of butter one by one until all are incorporated and the pieces are about the size of a dime. Add the sour cream and mix just until the dough comes together.
• Turn the dough out onto a lightly floured piece of parchment. Pat it into a 4″ x 12″ rectangle. Fold the dough in thirds like a letter and roll over it with a rolling pin to seal and flatten slightly. Divide the dough in half, wrap in plastic, and refrigerate for at least 1 hour, or as long as overnight.
• To make the filling: Combine the freeze-dried raspberries and confectioners’ sugar in the bowl of a food processor, pulsing until powdered. Whisk the mixture through a fine-mesh strainer to remove any seeds; set aside. (I don’t have a traditional food processor. I have THIS awesome multi kitchen tool from Hamilton Beach. I use it alllll the time. Mostly, my kitchen is full of bougie appliances, but this one is 100% budget friendly and has held up so well!)
• To shape: Sprinkle a work surface generously with granulated sugar. Place one piece of dough on it, sprinkle the top with more sugar, and roll it into a 14″ x 7″ rectangle. Sprinkle half of the filling mixture over the dough, patting it in gently. Roll the dough up like a scroll from both long edges; the two “logs” will meet in the center, and eventually form the cookies’ distinctive elephant ear shape. Wrap tightly in plastic and freeze for at least 1 hour, or as long as overnight. Repeat with the remaining dough and filling.
• When you’re ready to bake, preheat the oven to 425°F. Line two baking sheets with parchment.
  
  
• To cut and bake: Remove the dough from the freezer and let sit on the counter for 10 minutes. Cut each log into 1/3″ slices and lay them on the prepared baking sheets, leaving 1″ of space between them. Bake for 9 minutes; the edges should be just starting to color. Remove from the oven and set on a rack; set a timer for 2 minutes. When the timer goes off, carefully turn the cookies over (this brief cooling period allows the sugar to set so it stays inside the cookies). Return the cookies to the oven and bake for an additional 3 to 5 minutes, watching carefully. Remove from the oven and let cool completely before glazing.
• To make the glaze: Combine the confectioners’ sugar, corn syrup, and 3 tablespoons raspberry purée, whisking until smooth. Add more purée as needed to achieve a consistency that’s as thick as honey; it should fall from the spoon in a thick ribbon that disappears back into the bowl after a few seconds. Dip the cooled cookies in the glaze and place on a rack over a piece of parchment to set until the glaze is dry and firm to the touch.
• Wrap cookies airtight and store at room temperature for several days; freeze for longer storage.

Since I didn’t have any strawberry puree, I opted for a plain icing. I dressed these up with some Valentine’s sprinkles and think they look SOOOOO cute!

Let’s talk altering this recipe! (Because I absolutely played Frankenstein with some leftover dough!)

As I mentioned above, any freeze dried fruit will do for the filling. Just be cautious about seeds. I could see some blackberries for the filling with a purple glaze for Halloween… Blueberry filling with white glaze and red sprinkles for Independence Day… Add some cocoa powder to your dough and see what happens! Honestly, the sky is the limit!

I had leftover filling and a small glob of leftover dough, so I mixed the two! It got a little messy and my hands were stained red for a day and a half, but the outcome was interesting. I kneaded the filling mix into the dough, which created a very pretty marbling effect. Then I rolled the dough out and used a tiny circle cutter. I sprinkled the tops of my little discs with course sugar and baked them for about 10 minutes. The result was a cute little cookie disc that tasted faintly of strawberry and had a pleasant crunch to it!

Some product links we post are affiliate links which help our channel a little at no cost to you. If you haven’t already, we’d appreciate it if you subscribe to our blog and channel to follow along. Thank you!