what a beautiful name

 

Hi there : how are you ? Hope you enjoy your fall season, or may be in other side of world are enjoying Spring season.

Our flowers and tree leaves are not change colors yet, may be in 2 3 weeks the colors change to become more peak than today. Well, I'm not really enjoy the weather change - in mid east sometime the weather is too nasty. Is just beginning of Fall and we already turn on the heater.. ooh, hope not always like this other wise we will have a bad winter *cross finger, never happen*

Anyway, I had a chance to go to William Sonoma Store near by, and voila.. not to think twice I grab the baking pan, and here it goes.. Madeleines Cookies.. what a beautiful name, for the beautiful shape of cookies too.

The recipe is easy peasy .. every body can try and if you don't have a madeleines pan , don't worry just using your regular cookie pan it will work too.. *eem, a little bit cheating I mean - at least you still can try the taste of cookies ..don't you think ?

Here is the recipe , I got from William Sonoma website too.

Madeleines Cookies
Ingredients:
2 eggs
1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup all-purpose flour, sifted
1 tsp. grated lemon zest
4 Tbs. (1/2 stick) unsalted butter, melted
and cooled
Confectioners’ sugar for dusting (optional)
 

Directions:

Preheat an oven to 375°F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve. Makes 12.