Twelve Days of Cookies: Brown Butter Madeleines
Christmas cookie baking is my favorite baking of the year. It is the only time you can bake so many different flavors and types of cookies. I have been collecting my Christmas cookie recipes since 2008. Each year I make notes on what worked and didn’t work for the next year. Because I keep making these year after year I have adapted these recipes to suit our tastes.Every year I try to include one or two new cookie recipes. This year while looking through my December issue of The Food Network Magazine I found this unique recipe. I have at a Madeleine pan for several years but I’ve never found a recipe that I wanted to try. This recipe seemed like just the thing to christen my pan with!
Brown Butter Madeleines1 ½ Sticks Butter (12 Tablespoons)1 Cup Flour2/3 Cup Sugar1 Teaspoon Lemon Zest½ Teaspoon ground NutmegPinch of Salt2 EggsPowdered Sugar for dusting
Preheat the oven to 350 and grease the Madeleine pan.Melt the butter in a skillet over medium heat. Swirl the skillet occasionally until brown flecks appear and the butter takes on a nutty smell. This will take 3-5 minutes. Set aside to cool.
Combine the flour, sugar, lemon zest, nutmeg and salt in a large bowl.
Whisk in the eggs to moisten. They will not fully blend with the flour.
Whisk in the cooled butter, continue whisking until the batter is smooth and shiny.
Place 1 Tablespoon of batter into each of the cups of the prepared pan.Bake for 12-14 minutes, until the edges are golden brown.
Immediately remove the cookies from the pan and set on a wire rack to cool. Wash under cold water to remove the oil and repeat with the rest of the batter.
Source: Food Network Magazine: December 2014