Madeleines

I adore madeleines, and appropriately so. Not only are they superior to many other cookies in taste, they are one of the few who fall under the "mold" category of cookies, as they are baked in shell-shaped pans which gives them a certain appeal as a quaint tea cookie. 

It is agreed by most food writers that the madeleine cookie originated in the town of Commercy, in Lorraine (NE France), though the legends are varied. Madeleines are recognized as a typical french symbol, however, and many different recipes are available depending on how 'french' you want them to be. 

I've been using an old Martha Stewart recipe from one of her early books, Entertaining (Potter). While it is admittedly not the most loyal to a true French madeleine, which is generally drier and biscuit-like, with a telltale hump rising from the top, this recipe produces some pretty tasty dessert cookies which can be easily modified for exciting results. 

I've added multiple kinds of jams to mine such as marmalade, cherry, lemon, and strawberry. Fruits make lovely additions as well- Especially blueberries (Fresh), which make a tasty breakfast treat. Rather like blueberry muffins, without the unpleasant ultra-filling tendencies and confusing baking times. 

Ginger is not a good idea-I added some chopped crystallized ginger to mine once and the result tasted a little like sausages, believe it or not. Don't bother with cocoa powder either, though melted dark chocolate could work. Dipping plain madeleines in melted  chocolate is nice.

Madeleines

1 Cup all-purpose flour (sifted)

1/4 teaspoon salt

2/3 cup sugar

1 stick unsalted butter-melted and cooled

4 eggs

1 teaspoon vanilla extract

Whip the eggs and sugar for about six minutes, until thick. Add vanilla and salt. Fold in the flour carefully, then the melted butter. Add desired flavorings (or don't!) and spoon into pans (available at most kitchen ware stores). Bake for 5-10 minutes, depending on the size of your pan. 

Dust with powdered sugar to serve.