I took part again this year in the Great Food Blogger Cookie Swap. It always sounds so fun and festive when I sign up in Oct., but by the time cookies are due to be shipped, I’m swamped!! I’m sure it’s the same with everyone else who plays along, and there is nothing like getting a package of goodness from the post office.
Three lovely ladies sent me cookies.
Sarah from Frankly Entertaining sent a yummy Triple Ginger Chocolate cookie.
Nicole from Cookies On Friday sent a lovely Pistachio Cranberry cookie.
Monica from DeLisha’s Recipes sent a perfect 3-C Cookie. Coconut Caramel Chocolate cookie.
(check out the links to their blogs.) All were so good, and we ate every last crumb!
So last year I made Pistachio Wedding Cookies. They were good! This year I decided to make Madeleines. Some special equipment is required but I really like Madeleines so the extra pan in my cupboard isn’t a sacrifice:) The recipe I followed was from Better Homes and Gardens with a little twist. My first batch was a complete failure! Totally sunken cookies. They looked awful! They tasted great, but horrible looking. I noticed one ingredient listed in the BHG recipe that no other Madeleine recipe had. 1/4 t. baking soda. All recipes contained baking powder, but no soda. So after my failure I whipped up another batch, omitted the soda, and Bam! Perfection in a Madeleine!!! Can you believe 1 puny little 1/4 t. of baking soda can make such a huge difference! Lemon glaze was just a little something extra, but a sprinkle of powdered sugar is all they needed.
Here’s a link to the Madeleine pan I purchased a few years ago. Nothing fancy, but does the job well. Enjoy the recipe, and check out what other fun cookies were given away. Also with all the cookie swapping, all these bloggers were able to raise over $13,778 for Cookies For Kid’s Cancer. The food blogger donations were matched by OXO, Dixie Crystals, Grandma’s Molasses, and Gold Medal Flour. Also here’s a link if you’d be interested in joining in the swap next year.
Here’s a list of the girls I sent the Madeleines to:
It’s Not Easy Eating Green
The Chic Geek
Lemon Glazed Gingerbread Madeleines
recipe adapted from Better Homes and Gardens (minus the baking soda!)
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup molasses
1 cup all-purpose flour
1/2 cup cake flour (or 1/2 c. all purpose flour minus 1 T. and then add 1 T. cornstarch)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in the molasses until combined.
2. In a small bowl stir together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about half the flour mixture over the butter mixture; fold in until combined. Repeat with the remaining flour mixture. Cover and chill batter for 2 to 4 hours.
3. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds. Spoon batter into prepared molds, filling each about half full.
4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold over a wire rack to release madeleines. Let cool. Dust with powdered sugar before serving.
Juice of 1 lemon
Zest of 1 lemon
1-2 c. powdered sugar
Mix the juice, zest and 1 c. of powdered sugar to start. You want a thin glaze. Add more powdered sugar to thicken it up, or a little water to thin. I just dipped each cookie in the glaze and then let them dry on a baking rack.