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 13, 2010

Cookie Recipe #162 - Coffee Madeleines

Not getting enough caffeine in that one cup of morning coffee? Add a little more with one or two of these. The coffee taste isn't overbearing; it's just pleasantly light.

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons instant espresso coffee powder (I used ground espresso beans), 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; icing-1/2 teaspoon instant espresso coffee powder, 1 tablespoon water, 1 cup sifted powdered sugar.

Instructions: Preheat oven to 375 degrees; spray madeleine pan with cooking spray; set aside. In a medium mixing bowl, beat egg yolks and granulated sugar for 30 seconds. Add melted butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites.

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

Spoon batter into prepared pan, filling each mld about half full. Bake in preheated 375 degree oven 9-11 minutes or until edges are golden and tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Using the point of a knife, loosen each cookie from mold; invert onto wire racks to cool completely.

Icing: In a small bowl combine 1/2 teaspoon instant espresso coffee powder and 1 tablespoon water. Stir in 1 cup sifted powdered sugar. Stir in additional water, if needed, to make drizzling consistency. Drizzle over each cookie and allow to harden.

Makes 24 cookies.

Note: If you prefer, sprinkle tops of cookies with sifted powdered sugar instead of using the icing.

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

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