We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Sunday, May 23, 2010

Cookie Recipe #141 - Almond Rice Madeleines

If you have leftover rice from your dinner, this is a good way to use it, or cook some up the night before so it is chilled when you want it. The rice is the thickener in this cookie replacing the flour. A food processor is a necessity for this recipe.

Ingredients: 1 cup whole blanched almonds, lightly toasted, 1 1/2 cups granulated sugar, 3/4 cup flaked coconut, 3 cups cooked rice, chilled, 3 egg whites, powdered sugar for sprinkling, fresh raspberries (optional), whipped cream (optional).

Instructions: Preheat oven to 350 degrees. Coat madeleine pan with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add granulated sugar and coconut to processor; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into prepared madeleine pan, filling to tops.

Bake 25-30 minutes or until lightly browned. Cool completely in pans on wire racks. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serving plates; sprinkle with sifted powdered sugar. Serve with raspberries and whipped cream, if desired.

*You may substitute miniature muffin pans for madeleine pans.

"Treasury of Holiday Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!

No comments:

Post a Comment