Tuesdays with Dorie: Palets de Dames Lille Style

Palets de Dames Lille Style

I am officially stepping out of my comfort zone.

I love cooking and I am confident in the skills I have built since I was a college junior with an actual kitchen. A baker? Not so much. There are plenty of exhibits I can pull out for your reference, worthy of the #PinterestFail label.  Some of them have even made it to the blog.

If practice makes perfect, then I’m on my way to get my bakers’ wings or whisk or designated token.  This is my first post with the Tuesdays with Dorie group.  Tuesdays with Dorie is an online group started by Laurie Woodward, a home baker who received a copy of Dorie Greenspan’s Baking: From My Home To Yours back in 2008.  Laurie enlisted her friend Jules to accompany her in this baking and blogging journey and the TwD phenomenon took off.  At the group’s popularity height, it reached over 500 bloggers!  The success of the group led to the creation of French Fridays with Dorie, the cooking group I have been participating in for well over three years.

The TwD’ers wrapped up their “Baking” journey on December 2011, and began then working their way through Baking with Julia, also authored by Dorie Greenspan.  With Baking Chez Moi (Dorie’s most recent tome) barely out of the oven, the TwD-ers have reconvened and will be baking from the book.  The posts for these delicious treats will be up on the second and fourth Tuesdays of the month.

So… if it’s your first time visiting, thank you for stopping by.  Make sure to check my mini bio and as many posts as you’d like so we can get caught up and feel like old friends.  You can also ask me anything about the blog, Puerto Rico, my baking successes and fiascos, etc. in the comments or through the blog’s Facebook and Twitter pages.  Want more?  Great Food 360˚ is also in Instagram and Pinterest.

Housekeeping… done!  On to the fun stuff.

To kick off the TwD: Baking Chez Moi (BCM) journey, our moderators have selected Palets de Dames, Lille style.  The word ‘palet’ translates to puck in English.  If you enter “palets des dames Lille Style” into an online translator it will say something akin to ‘ladies shuffleboard Lille style”.  We’re baking the Lille shuffleboard club’s favorite snack! Jokes aside, the palets are cake-like sugar cookies that are dipped in a simple, lemony icing.  The dough for the cookies comes together in the stand mixer, chills in the refrigerator for at least an hour, and then gets scooped into cookie sheets for baking.

Dough for Palets de Dames Lille Style

Palets de Dames Lille Style

One of my favorite things about BCM is that Dorie provides both the traditional and weighted measures for the ingredients.  It was very easy to halve the batch of cookies to a manageable bakers’ dozen.  Although I won’t be able to pull this off with every recipe, I’m aiming to be a Mardi Michels Minification Minion through the TwD run.  I think my cookie drop is larger than the suggested 2 teaspoon one because I didn’t get the 20 cookies that the reduced batch yields per the book.

I really liked the cakey texture of these cookies, and enjoyed them more without the icing and colored sugars.  I’d love to try these next time with a chocolate glaze.  Does anyone have a recipe they can share?   Topped with colored sugars, the palets des dames would be perfect to take to work for birthdays… all the flavor and festiveness of cake, with minimal mess.  Not even the dieters would be able to resist them!

Palets des Dames Lille Style

Tuesdays with Dorie is an online cooking group where bakers from all over the world join to work through the recipes of Dorie Greenspan’s Baking Chez Moi.  Click here to meet the rest of the TwD:BCM team and check out their Palets des Dames Lille Style.   See you all in two weeks!

GreatFood360˚ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  We would be earning a small percentage of Amazon.com store credit for each good purchased through the provided links.

Tags: , , , , ,


Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

47 Responses to “Tuesdays with Dorie: Palets de Dames Lille Style”

  1. November 11, 2014 at 6:38 am #

    Oh my – that is too amusing “minification minion” 😉 (It works, what can I say?). It’s easy to minify when you bake with weight! Excited to start baking with you!

    • November 11, 2014 at 6:57 am #

      Thanks for being a good sport about it! 😉

      • November 11, 2014 at 1:09 pm #

        Yes, I think we should all be Mardi mini minions…or is that Mini Mardi Minions???

      • November 12, 2014 at 3:16 am #

        “Mardi Michels Minification Minion” – that’s perfect! Now, someone just needs to design a badge…

    • November 12, 2014 at 5:47 pm #

      Your cookies are beautiful! Can’t wait to see how your cranberry dessert turns out in two weeks. 🙂

  2. November 11, 2014 at 7:12 am #

    Looks like you’re off to a terrific start on your road to becoming a baker!!! So glad to be on the ride with you. xo

  3. Liana
    November 11, 2014 at 7:32 am #

    I was just wondering if they tasted anything like “polvorones” or “mantecaditos”.

    • November 11, 2014 at 7:40 am #

      No, Liana. They are literally flat little vanilla cakes. These are not crunchy or crumbly like polvorones.

  4. November 11, 2014 at 8:51 am #

    Hi Adriana,
    Nice to meet you too!
    Your cookies looks really pretty with the coloured sugar sprinkles.
    Looks like this is a great start to your future baking adventures.
    Yup, see you in two weeks, looking forward to the next bake!

  5. November 11, 2014 at 9:23 am #

    Well done, Adriana!! Before you know it you will consider yourself a baker! If we had time I would tell you of all my fails…fortunately for me, they happened many years ago while I was still learning. Just keep up the good work…your cookies look lovely! My husband liked them better without the frosting too! Here’s to new adventures! Happy Baking!

  6. November 11, 2014 at 10:36 am #

    Oh so colourful! I am sure you will find that you will improve as you go through the recipes. I am still learning along as well.

  7. November 11, 2014 at 11:24 am #

    So glad you’ll be baking along with us! It’s a grand adventure. Your cookies look lovely.

    • November 12, 2014 at 5:48 am #

      Thanks for the welcome, Jules. I’m really excited about the next few years of baking and friendship.

  8. Laurie
    November 11, 2014 at 11:47 am #

    Your sprinkles are the cutest! I am thrilled to have you baking along with us. Its going to be a super fun adventure.

    • November 12, 2014 at 5:49 am #

      Thanks Laurie! It’s been so much fun already, although I face one of my baking nemesis next week: tart crust. Very happy to be here!

  9. November 11, 2014 at 1:09 pm #

    Looking forward to another fun trip together. Your cookies look delicious, love all the sprinkles, so very festive.

  10. November 11, 2014 at 1:10 pm #

    Adriana – so happy to see my favorite “tostone authority” taking a stab at baking 🙂 (although, I am sure that you have more baking chops than you are admitting to…)

    • November 11, 2014 at 1:27 pm #

      Two words, dear Cher: tart nachos.

      I’m already working on strategies to counter all my main baking shortcomings, starting with the dreaded tart crusts.

  11. November 11, 2014 at 1:25 pm #

    Love the cheerful colors on your cookies- how fun ! I am so excited to start this new adventure and hope I can keep up. Nana and I did the Baking with Julia for a few weeks (if that….) but it was too much at the time to do the cooking and the commenting. Fingers crossed we can make through the months where we are cooking both books. If energy fails I can always make more of these cookies for a sugar rush 🙂 So glad to be on the journey with you. PS- my kitty was chucking these off the plate that was not being photographed while I tried to take pics for the blog. Good thing I love that little guy.

    • November 11, 2014 at 1:31 pm #

      Now that’s a video I would love to see. I left a bowl of pork rinds from this Sunday’s post for a minute on a coffee table and next thing I know they are all over the place. Gotta love those furry friends…

  12. November 11, 2014 at 1:31 pm #

    I love also love that Dorie included metric weight in the recipes. Its the only way to really be accurate and its much easier to weigh than measure! We will all be honing our baking skills through Baking Chez Moi! Your cookies look pretty and delicious!

  13. November 11, 2014 at 1:47 pm #

    Mine were too small. I got almost 30 bite sized (or really 1/2 a bite sized) cookies.

    • November 11, 2014 at 10:08 pm #

      They must have been super cute, though!

  14. November 11, 2014 at 4:21 pm #

    Adriana, your cookies turned out beautifully! I, too, really appreciate that Dorie included weight measurements in this book – it makes reducing (or increasing) the recipe that much easier.

  15. November 11, 2014 at 5:07 pm #

    Adriana, these are so lovely – like stained glass windows on top. No-one would ever think that baking was not natural to you. I would love some of these now (they are sooooo good).

    • November 12, 2014 at 5:55 am #

      What a great eye! I like the stained glass comparison. 🙂

  16. November 11, 2014 at 5:42 pm #

    Adriana, your cookies look delicious! They are definitely a departure from something crisp, but I love your idea of a mini-birthday cake! How cute, and you’re right, no one could pass that up! I made mine again too (made them for the Dorie birthday), still delicious!!

  17. November 11, 2014 at 6:45 pm #

    Love the Minification! I too will be trying that throughout the baking run! Your cookies turned out just lovely and I really like the multicolor speckles! They are good without the icing, though, so I agree with that!

  18. November 11, 2014 at 7:03 pm #

    It is my first time baking with TWD too. We are opposites as I worry more about ruining a good piece of meat than I do about baking.

  19. November 11, 2014 at 10:39 pm #

    Great post, Adriana! I’m very excited about baking through this lovely book and I know you’ll do fine!

  20. November 11, 2014 at 10:52 pm #

    Fun sprinkles!!! I am so glad you are baking along! I know you will have many successes!

  21. November 11, 2014 at 11:16 pm #

    I hear you on the baking thing…I couldn’t bake at all before the first TWD Dorie group and I learned so much being in that group! I am really happy to be back baking in Round 2 now…and meeting new friends! Your cookies look like a festive occasion just on their own. Very pretty. Now…on with our baking excursions…mine have gotten a little rusty! 🙂

  22. November 11, 2014 at 11:30 pm #

    glad to have you baking with us! love the rainbow sprinkles

  23. November 12, 2014 at 12:15 am #

    Wow..here we are baking together..very fun and such a cool adventure! I’m glad we are taking the leap to bake our way through Dorie’s beautiful latest cookbook creation and it is a beauty!
    Your cookies look delicious and I do wish I could have a nibble right now….looking forward to following your adventures Adriana 😉

  24. November 12, 2014 at 1:13 am #

    Love your rainbow sprinkles! Fun to join TWD again and get to “meet” new bloggers!

  25. November 12, 2014 at 2:37 am #

    I love the colorful sprinkles that you used!! Beautiful photos too!

  26. November 12, 2014 at 3:18 am #

    With Dorie’s instructions, you’ll be an accomplished baker in no time. I suspect we’ll all be thrilled with what we’ve accomplished when we’ve worked our way through the book, just as we’ve been with French Fridays.

    • November 12, 2014 at 5:54 am #

      You are right, Teresa! I can’t wait for all the a-ha moments we’ll take away from BCM.

  27. November 12, 2014 at 11:17 am #

    Welcome to baking Adriana! Dori’s recipes are well written and easy to follow. You are off to a good start with your beautiful cookies.

  28. November 12, 2014 at 3:51 pm #

    I love the colored sprinkles! What a fun addition. I’m excited to start baking through BCM with you. It looks like a great book!

  29. November 13, 2014 at 2:30 pm #

    great to see you baking with us! looks like you can already handle yourself in the pastry kitchen pretty well….your cookies are adorable! I wonder if a chocolate ganache (made a tiny bit loose so it’s dip-able) would be good on these?

  30. Lovie Bernardi
    November 13, 2014 at 9:24 pm #

    Your cookies are beautiful. I look forward to baking with you.

  31. November 14, 2014 at 9:22 pm #

    Your cookies are so pretty with that colorful sugar – I love them! I too was happy to see that Dorie included weighted measurements in BCM, but I didn’t occur to me to try halving the recipe. I will keep that in mind for the future.

  32. November 14, 2014 at 10:37 pm #

    You’ll be a baker by the end of the book (or earlier). I love the color sprinkles on your palets. I made these for the FFWD Dorie birthday celebration so I’m delaying my BCM participation for another recipe. I’m only going to make things that I think I’ll like, so it probably won’t be until December. Have fun!

  33. November 15, 2014 at 12:40 am #

    It looks like the cookie scoop did the trick! I thought the dough was too wet for a scoop. Your cookies are so pretty!

    For a chocolate glaze, I would use a chocolate ganache – made from just heavy cream and chocolate. Just Google it – a million recipes out there! 🙂

  34. November 15, 2014 at 7:44 am #

    Love your cookies! They turned out great 🙂
    I liked mine straight out of the oven, no icing.


  1. Tuesdays with Dorie: Cranberry Crackle Tart - Great Food 360˚ - November 25, 2014

    […] is our second Tuesdays with Dorie outing, and after the easy peasy Palets de Dames Lille Style, it’s time to show off our first tart.  The selection for November is the very seasonal and […]

Leave a Reply

%d bloggers like this: