Tuesday, January 8, 2013

Gourmet Madeleine Cookies

For Christmas I received a madeleine cookie pan and so far I've made these cookies 3 times...they are that good. With or without powdered sugar, I've made them both ways, they are light, lemony, sweet and so much better than the packaged ones at Starbucks. Normally I wouldn't recommended buying a pan that you only use for one recipe but this is worth it. A friend suggested I dip them in chocolate so that's next on the list. I'll let you know how they turn out.

Gourmet Madeleine Cookies
from Food.com

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

1 pinch salt

1 cup all-purpose flour

10 tablespoons unsalted butter, melted, cooled slightly

powdered sugar Directions:

1 Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).

2 Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

3 Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).

4 Dust cookies with powdered sugar.

 Also, just to leave you with some cuteness...my kitty all cuddled up since it's been so cold.