Madeleines

Here's this year's new Christmas treat, recipe adapted from this site. When I make them in the future, I will always remember our granddaughter's harp recital where she chose to serve madeleines for refreshments. We preferred the chocolate dipped ones (no surprise there!) but the plain ones are good also.

Madeleines

• 1/2 cup butter
• 2 eggs, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 teaspoons lemon zest, optional
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Melt the butter and set aside to cool for a few minutes. Beat the eggs with the sugar for 8 minutes until light and fluffy. Stir in vanilla and lemon zest, if desired. Mix flour, baking powder and salt together. Fold by thirds into the egg mixture. Gently fold in the butter until incorporated. Chill the dough for about 45 minutes (no longer than an hour).

Lightly butter a madeleine pan. Drop the dough by tablespoonfuls into the mold. (My small cookie scoop was perfect for this.) Bake at 350 degrees for 9-10 minutes. Remove from pan and cool on a wire rack.

Sprinkle with powdered sugar before serving. You could also dip them in chocolate if desired. One method is to place a teaspoonful of melted chocolate in the madeleine pan, then press the baked cookie into the chocolate. Chill until hardened.