I’ve been a cookie-making fiend lately. Mostly, I’ve been making up a bunch of favorites to take with me to #AWBU (Arkansas Women Bloggers Unplugged)
Conference this week. But I baked a few of these to share with some neighbors and friends.
I’d like for you to think that I was being overly neighborly. I wasn’t. I just had this really strong craving for these delicate little sweet things come over me while I was elbow deep in butter and flour. They are so easy, and I had everything I needed already spread ALL. OVER. THE. KITCHEN, so I made them. Yes, I did.
And I ate some. Well, actually I ate several which is one good reason for me to participate in the 5K that New Balance is sponsoring during our weekend conference.
And I’ll be dragging the guru of all things women bloggers, Stephanie Buckley a.k.a TheParkWife, along with me. I may be pushing her, but that’ll just use up some more of those cookie calories I indulged in.
Madeleines
Makes approximately 32 cookies.
1 cup all-purpose flour, sifted
4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1 Tablespoon vanilla
1/2 cup unsalted butter, melted and cooled
powdered sugar for dusting
softened butter for coating pans
4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1 Tablespoon vanilla
1/2 cup unsalted butter, melted and cooled
powdered sugar for dusting
softened butter for coating pans
Preheat oven to 375 degrees
Brush each mold of a madeleine pan with softened butter being sure to coat each ridge and crevice. Dust with flour (I use Wondra.). Tap pan upside down on the counter to release any extra flour.
Combine the eggs, sugar and salt in a large mixing bowl and mix until light and fluffy, about 5 minutes. Beat in the vanilla. Add the flour in portions and beat on low speed until incorporated.
Gently fold in half of the melted butter with a spatula until well blended; fold in the remaining butter.
Spoon a heaping Tablespoon of the batter into each mold.
Bake until the tops spring back when gently touched, 8 – 12 minutes.
Remove from the oven and invert the madeleine pan. Gently tap to release the cookies. Cool the cookies on a wire rack for about 10 minutes before dusting with powdered sugar, if desired.
Adapted from Williams-Sonoma Foods of the World: Paris, 2004
Mmmm… these are the best!