So, when your parents name you Madeline, it comes with all sorts of great perks. Like, you just might have three hardback copies (and one paperback) of the original "Madeline" storybook. Plus, all the other Madeline tales by Ludwig Bemelmans.
And, there are also these great cookies called Madelines! Well, some people spell it Madeleine, but really, tuh-may-toe/toe-ma-toe! If you are little, and there is a cookie the bears your name, it must be named after you, so it's a Madeline Cookie, or "Madelines Cookies." And, it's a very handy end-of-the-school-year Thank You gift!
Which is why we baked up a batch this evening, and Miss Madeline herself wrote out as much of the recipe as her little Kindergartner-hand could take, before bedtime. Really, you must get yourself some sweet Madeleine pans and get baking, because these are fabulous.
(continued from 1st page) Add flour to whipped egg mixture 1/3 at a time, gently folding to combine. Then, add lemon zest (or orange zest), and pour melted (cooled to room temp) butter to batter and fold.
Spray Madeline pans with Pam Baking Spray (with added flour), and spoon batter into molds (mini molds = slightly more than a heaping Tablespoon). Bake 8-10 mins. for mini Madelines, and 12-14 for regular-sized Madelines, or until cakes are golden and the tops spring back when touched.
Invert onto cooling rack and immediately sprinkle with some of the 2/3 cup sugar (for decorating – ingredient # 8).
You don't need to know how to store them, because they'll disappear almost immediately.
***We have mini Madeline pans, and this recipe makes 30 of those. There are standard-sized Madeleines (you'd likely get more like 17 cookies...) and ultra-mini sized (so, you'd maybe get 4-dozen of those). You can get Madeline pans at most specialty kitchen-supply shops.
Chocolate: increase the sugar to 1 cup, and instead of 1 cup of flour; use ½ cup unsweetened cocoa powder + ¾ cup flour. Leave lemon zest out as well, but dust with powdered sugar when mostly cool.
Cinnamon: Add 2 teaspoons of cinnamon to batter with the flour.
Lemon: Replace vanilla extract with lemon, and drizzle with lemon icing (powdered sugar and lemon juice) when cool.
Fancy: Dip 1/2 of each cookie (the top of the shell) in melted chocolate or candy-melts and then sprinkles or colored sanding sugar.