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, June 6, 2010

Cookie Recipe #155 - Lemon-Almond Madeleines

This heavenly cake-like cookie will be good with your morning coffee or afternoon break coffee or after-dinner coffee, in other words, anytime!

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/2 cup butter, melted and cooled, 1/2 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped almonds (toasted, if desired), powdered sugar for sprinkling.

Instructions: Spray madeleine pan with cooking spray; set aside. Preheat oven to 375 degrees. In a medium mixing bowl beat egg yolks and sugar for 30 seconds. Add melted butter, lemon peel, lemon juice, and vanilla. Beat on low until combined.

In a small bowl combine flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over the egg yolk mixture; gently fold in. Fold in remaining flour mixture one-fourth at a time. Fold in almonds. Gently stir in egg whites until thoroughly combined.

Spoon batter into prepared madeleine pan, filling about half full. Bake in preheated 375 degree oven 10-12 minutes or until edges are golden and tops spring back when lightly touched. Remove from oven and allow to cool for 1 minute. Using the tip of a sharp knife, loosen each cookie and invert onto wire racks to cool completely. Before serving, sprinkle with sifted powdered sugar.

Makes 2 dozen madeleines.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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