I had my first madeleine cookie at Starbucks, many years ago. I fell in love with those buttery little nuggets of sweetness. They have changed over the years so I stopped buying them. But the other day I decided to pull out an old madeleine recipe that I had stashed away. I made a batch and they were way too buttery. (I never thought there could be too much butter in anything). So I adjusted my recipe and made another batch. They were delicious. Still buttery, but not butter overload. Oh my, I almost wish I hadn’t made them. They are moist and light with crispy, sugary edges. Just the way a good madeleine is supposed to be.
I added some orange zest to the first batch (I love anything orange) and I added lemon zest to the second batch. I think I just might prefer the lemon. If you are not familiar with madeleines, they are also known as little butter cakes. They bake up with little hump on top…..so cute. They look like sea shells on the other side. They are the perfect cookie to enjoy with a hot cup of tea. I am having one with a cup of hot tea right now actually. Ok, ok, four of them……I am on my fourth one. Who in the world could have just one of these things!
They may look fancy but they are so simple to make. Wouldn’t it be nice to give some of these as a gift to someone, along with some good tea? In fact, I put together a gift package for a friend, with a madeleine pan, some madeleines and some english black tea. I know this friend is going to be very happy.
Next week I think I will make a batch of chocolate madeleines. Mm-m-m-m-m. I can’t wait to share those with you all.
I do recommend using a non stick madeleine pan. You can get them pretty much anywhere. I got mine on Amazon.
Buttery Lemon Madeleine Cookies
6 Tblsp butter
1/2 cup sugar
1/2 cup flour
1/4 tsp vanilla
1 tsp lemon zest
Melt the butter and let it cool for about 20 minutes.
Using a mixer, combine the butter and sugar. Add egg, lemon zest and vanilla. Once it’s all well blended, add the flour gradually. Don’t over mix.
Grease the pan with butter and flour (1 Tblsp butter, melted and 1 1/2 tsp flour. Mix together and brush on the pan with pastry brush.)
Fill each little madeleine cup with batter (about 3/4 of the way full)
Bake for 8 – 10 minutes until light brown. Let cool for a bit and gently remove from pan to cool completely.
Dust with powdered sugar, drizzle on a light glaze or dip half of the cookie in melted chocolate.