These butter cookies are one of my favorite French sweets in the Vietnamese desserts. With just a few good ingredients, you can quickly bake a batch to serve alone or with ice cream, sorbet, or fresh fruit.
When Vietnamese bakers make these cookies, they don’t normally include currants in the batter because the dried fruit is not readily available in Vietnam Food. They top each cookie with a raisin instead. Although currants are widely sold in the United States, Vietnamese American bakers still use raisins. I prefer to stir currants into the batter to distribute their chewy sweetness, and the results are closer to the original French version.
Read more Vietnamese Dessert Recipe: Almond Cookies (Banh Hanh Nhan)