Well…
They ARE cookies, and I DID make them in the madeleine pans – but they AREN’T madeleines, real or faux.
These puppies are, in fact, a new effort – orange butter cookies, meant to be rolled out and cut into cunning shapes before baking; but it is so easy to roll out the dough and then press the bits into the madeleine pans, I just went that way. I should also note that these were some of the faster cookies I’ve come across – under an hour from start to finish (after allowing the butter to come to room temperature) – so if time is an issue – this could be the cookie for you.
The recipe came our way via email to Rich from the nice folk at Calphalon®, and, since the cookie tins were running low, and it was a rainy Sunday with no real plans, I thought I’d toss a batch together in between chapters of my current novel.
YUM!
Light, crisp, and with that nice orange glaze – I will make these cookies again – tho’ I’m thinking I’ll need to buy one of those cookie gun thingys first; this dough would be perfect for that application, and even I am getting a bit tired of all our cookies looking like little shells.
INGREDIENTS
Cookies:
•1/2 cup butter, at room temperature
•1/4 cup granulated sugar
•1 tsp grated orange zest
•1 large egg yolk
•1/2 tsp vanilla
•1-1/2 cup all-purpose flour
Glaze:
•3/4 c. confectioners’ sugar
•1-1/2 tablespoons orange juice
Combine the butter and granulated sugar in a large bowl and beat with an electric mixer until creamy and well blended.
Heat the oven to 350º.
Beat in 1/2 tsp of the orange zest, egg yolk, and vanilla.
Gradually mix in flour, beating at low speed until dough is well combined.
Roll out dough on a lightly floured board (I use two sheets of waxed paper, works a treat for me) about 1/8 inch thick. Cut out with floured decorative cutters about 2 inches wide.
OR – roll the dough out, divide evenly, and press into madeleine pans – I got 22 shell-shaped cookies. I think the cookie gun idea would be a good option too, I’ll post an update on how it works.
Place rolled (or gunned) cookies slightly apart on a lightly greased (or parchment paper lined) cookie sheet.
Bake until pale gold all over and lightly browned at edges – the recipe called for about 15 minutes – mine were well and truly done after 10 – so keep your eye on these guys.
Transfer to a rack to cool.
Blend confectioners’ sugar and orange juice until smooth, then stir in the remaining 1/2 tsp orange zest. Spread or brush glaze over cookies (you’ll want something under the cooling rack to catch the drips) and let stand until set.
Nice. And, for those of you paying attention, here, then, is the solution for what to do with that extra egg yolk left over from making the Welsh Rarebit Soufflé.