On this particular day, it was the Madeline cookie. I despise Starbucks coffee. But the only good thing that I experienced from Starbucks was their Madeline cookie.
When I’m at Barnes and Noble, which is at least once a week. I wander off into Starbucks to get their Strawberries & Crème Frappuccino® Blended Crème. I always look for the Madeline cookies and without disappointment, there aren’t any. I even ask the barista if they have any, and I get the same answer, we haven’t carried them in a long time.
Saturday or Sunday, you’ll find me at the local flea markets. This particular Sunday, I stumbled upon a room where they get items from estate sales. As I’m sauntering through the isles. WHAT did I FIND? Yes, a Madeline cookie pan.
I was so excited. I was even more excited that it was only fifty cents.
I wasted no time in finding the perfect recipe. Then I was off to the supermarket (my favorite hangout spot) to get the ingredients so I could start making my Madies. 🙂
And voilà my Madeline.
These little cookies/cake are scented with a hint of lemon zest and vanilla bean. These little pieces of heaven go quite well with a cup of coffee (my preference) or tea.
Ingredients:
- 2/3 cup of all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup of sugar
- Zest of 1 lemon
- 1 Vanilla bean
- 2 Large eggs
- 1/2 teaspoon of pure vanilla extract. I love vanilla so I use a teaspoon
- 6 Tablespoons of unsalted (I use salted) butter, melted and cooled
Directions:
- In a small bowl, combine the flour, baking powder, and salt. In a separate small bowl, combine the sugar, lemon zest, and vanilla bean. Use your fingers to rub the zest and bean into the sugar, releasing their aromatic oils. Then add the eggs
- Use your stand mixer (KitchenAid) with the paddle attachment to beat the sugar mixture on medium-high speed for about 3 minutes until the mixture is pale and thick
- Add the vanilla extract
- Use a spatula to fold in the melted butter, then the flour
- Cover and refrigerate the batter for 3 hours
- Preheat over to 400 (I prefer 325), grease and flour the Madeline pan
- Fill the shells with the chilled batter until almost full. You may have to wet your fingers to stop them from sticking to you.
- Bake until centers are puffed and edges are golden brown, about 10-12. I would check them after 8 minutes to be on the safe. Everyone’s stove is different. I don’t want you to burn them.
- Let cool for a few minutes in the pan, then pop them out onto a wire rack to cool completely.
- Madeline’s are best the day they are made. Trust they’re not a next day cookie.
These are great for an after-dinner dessert if you’re entertaining. You can get a little creative and serve them with a scoop of triple vanilla ice cream. Yes, I love vanilla. Or you can use just regular vanilla ice cream. Whatever tickles your fancy.
Bon appétit Y’all.
So until we meet again my dear Friend, “Stay Cool, Classy, and Keep on Killing it. NEVER give up! NEVER be denied! You’re NEVER too old! NEVER look back!
