Madeleines might just be THE perfect cookie because they’re kind of like cake and a cookie all rolled into one. They’re light and fluffy and oh so heavenly with a cup of tea!
Or coffee, whatever floats your boat… We’re equal opportunity caffeine lovers around here!
I couldn’t think of a better way to end The Twelve Days of Christmas Cookies than with this simple and elegant cookie.
Orange Cardamom Madeleines
Adapted from Martha Stewarts Baking Handbook
Yields: 2 Dozen
½ c. unsalted butter (1 stick), + more for pans
1 tbs. orange zest
¼ tsp. orange extract
¼ tsp. cardamom
3 large eggs
½ tsp. salt
1 ¼ c. all purpose flour
½ c. + 2 tbs. sugar
Melt butter and then set aside to cool slightly. You want it still soft and pliable but not hot and fully melted.
Add the orange zest, orange extract, and cardamom to the cooled butter.
In a large bowl, combine eggs and salt and whisk until frothy. Whisk in flour and sugar just until combined. Using the whisk, gently fold in the butter mixture.
Cover in plastic wrap and refrigerate at least 2 hours (up to overnight).
Preheat oven to 350 degrees F. Butter and flour two 12-mold Madeleine pans, making sure to get all the grooves and tap out any excess flour.
To fill the molds, you can fill a pastry bag (as Martha suggests) or you can just use a teaspoon to fill them. Fill each mold halfway.
Bake 12-14 minutes, rotating the pan halfway through baking time, until the edges of the cookies are light golden brown. Invert immediately onto a wire rack to cool.
Cool completely. Dust with confectioners’ sugar before serving. These cookies are really best enjoyed the same day they’re baked.
Thank you all so much for joining me for The Twelve Days of Christmas Cookies. And a huge thank you to Anuradha, Sandra, Erin, Anne and Liz for stopping by to share such delicious treats. I could not have done it without you!
Happy baking everyone!