Rating: 4.5 stars
3 Ratings
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  • 4 star values: 2
  • 5 star values: 1

When baked in holiday shapes, these cookie-cake hybrids become more fun. They are good to have in the mix because decorating is simpler: Just dust with powdered sugar. Make and chill the batter up to a day ahead.

Deb Wise
Recipe by Cooking Light December 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
2 hrs
Yield:
Serves 18 (serving size: 2 madeleines)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Beat with a mixer at medium speed for 5 minutes or until mixture is thick and pale. Sift cake flour over egg mixture, 1/2 cup at a time; gently fold in flour. Fold in melted butter. Cover and refrigerate at least 1 hour.

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  • Preheat oven to 350°.

  • Spoon about 2 teaspoons batter into each of 12 madeleine molds or other cookie molds coated with baking spray. Bake at 350° for 8 minutes or until golden around edges. Cool in pan on a wire rack 2 minutes. Remove from pan, and cool completely on wire rack. Repeat procedure twice with the remaining batter to yield 36 madeleines. Dust madeleines with powdered sugar.

Nutrition Facts

112 calories; fat 3.9g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.3g; protein 1.9g; carbohydrates 17.3g; fiber 0.2g; cholesterol 29mg; iron 0.8mg; sodium 71mg; calcium 6mg.
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