The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was an intriguing use of duck fat. We’ve used this ingredient before, notably in duck fat potatoes, but I’ve never baked a sweet item with duck fat before.
These are simple slice and bake cookies that come together pretty easily – note that David calls for currants or chopped cherries and I used cranberries, thinking they’d be ok (I was being lazy and didn’t want to chop cherries and I didn’t have currants on hand) but the cranberries were a little too large and made the “slice” part a little challenging – the cookie dough, despite being having been refrigerated for a few hours, was still fairly crumbly. I had to kind of squish the dough together to make the cookie shapes in a few instances.
So how did they taste? Like shortbread… These were interesting cookies for the novelty factor (“guess the secret ingredient”!) and certainly the texture was appealing (thanks to the duck fat, I’m sure) but a little soft for my liking (they really were “melt in your mouth” – I really prefer these types of cookies with just butter, a little bit more “short”). Since I don’t often have duck fat on hand (if I lived in France I probably would!) so they’re not something I’ll likely be making again soon. Give me potatoes with my duck fat anyday LOL!
Get the recipe for David Lebovitz’s Duck Fat Cookies here or on p 297 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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