I make these so often that I thought it high time they got their own post, and not just a mention at the end of a sugar cookie recipe.
Traditionally, a madeleine is a small génoise cake baked in shell-shaped madeleine pans, and it makes for one mighty tasty little cookie, too…
Rich really prefers this version – made using Alton Brown’s sugar cookie dough recipe, with a little citrus zest added for sparkle. The only special equipment required for is a Madeleine Pan – or – more practically, two – tho’ I could really use a third at this point since this recipe will make about 30 cookies.
•3 cups all-purpose flour
•3/4 tsp baking powder
•1/4 tsp salt
•1 cup butter, softened
•1 cup sugar
•1 egg, beaten
•1 tbsp milk
•The zest of one lemon, or half an orange
•Confectioners’ sugar (for sprinkling)
Sift together flour, baking powder, and salt. Add to the butter and sugar in large bowl of electric stand mixer and beat until light in color.
NOTE: The original recipe calls for beating the butter and sugar first, adding the egg and milk, and THEN adding the flour mixture; but I once misread the recipe and did it this way. Rich thought his favorite cookie was new and improved, so I’ve kept doing it thus.
Add egg and milk and beat to combine.
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375º.
Roll out each dough half between waxed paper (or, sprinkle the surface you will roll out dough with powdered sugar) to about 1/4 inch thick.
Cut dough into rectangles roughly the size of each madeleine shape and press into pan. Each dough half will yield enough for one madeleine pan, plus a little bit – so I prepare and toss one pan into the oven before starting the next, and pop that pan in the oven when the first is ready. Repeat with the scraps from both dough halves to make those last six cookies.
UPDATE: as it happens, you don’t NEED to actually refrigerate and then roll out the dough – I used a one tablespoon scoop to apportion the dough evenly and pressed the scooped bit into the pans. Worked a treat.
Bake about eight to nine minutes, until lightly browned on the edges.
Remove from oven and let sit for about five minutes, then pop each cookie out of it’s mold with the tip of a knife.
Cool on a wire rack and dust with confectioners’ sugar.