Cookie Recipes
Cherry Madeleines
These tea cakes are light, airy and simply divine.
Yield: 24 (3 inch) shell-shaped cookies or 32 muffin-shaped cookies
Ingredients
- Cooking spray
- All-purpose flour
- 4 eggs
- 2/3 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup (1 stick) butter, melted
- 1 (6 ounce - about 1/3 cup) bottle red maraschino cherries, drained, blotted dry and finely chopped
- 2 to 4 (1 ounce) squares semisweet baking chocolate, melted (optional)
Instructions
- Heat oven to 375 degrees F or to 350 degrees F if using a black nonstick pan.
- Evenly coat two Madeleine pans (12 shells per pan, each 3 inches long) or 3 small muffin pans (12 muffins per pan, each 1 3/4 inch diameter) with spray. Dust with flour. Set aside.
- In a large mixing bowl at high speed, beat together eggs and sugar until light and fluffy, about 5 to 10 minutes.
- Beat in almond extract and vanilla extract. Fold in flour, about 1/3 at a time. Fold in butter, about 1/3 at a time. Fold in cherries. Spoon 2 tablespoons batter into each Madeleine shell or 1 1/2 tablespoons batter into each muffin cup.
- Bake until a cake tester inserted near centers comes out clean and cookies pull away from sides of pans, about 8 to 10 minutes for Madeleine pans or 10 to 12 minutes for muffin pans.
- Cool on wire racks. If you like, dip shell ends or muffin tops into chocolate. Cool on wax or parchment paper until chocolate is set.
Attribution
Photo credit: cherryteacakes /
CC BY