Saturday, August 30, 2008
Munch's cousin A. dropped by for a visit today, just in time for us to try out a new madeleine cookie recipe. The one I've been using for years was passed on to me by a co-worker from back in the Williams-Sonoma days. It made a nice, tender sponge cake/cookie, but I wanted something with more crunch to the crust and more vanilla flavor. Although it was difficult at first to persuade A. that some kitchen time would be WAY more fun than playing with dump trucks, by the time he was licking the bowl clean, he was all in!
Here's the recipe. It doesn't make many, maybe only 18-20, but they're best within the few hours after they're baked, so you'll have just enough to enjoy that day!
2/3 c. sugar
1 1/4 tsp. vanilla
pinch (or two) of salt
1 c. flour
1 1/4 sticks butter (pref. unsalted), melted & cooled
powdered sugar for dusting over finished cookies
Grease and flour 2 madeleine pans (or re-grease and flour the pans after the first batch bakes). Beat the eggs and sugar until just blended. Mix in the vanilla and salt. Add the flour and beat to combine. Slowly add the melted butter and mix just until blended. Scoop a full tablespoon of batter into each "shell" of the madeleine pan. Bake about 15 minutes in a preheated 375 degree oven until puffed and brown around the edges. Cool a few minutes in the pan before turning out onto a rack. Sift powdered sugar over cookies before serving.