French Cookie Recipes

These light desserts hail from the town of Commercy in the Lorraine region of France.

There are 2 parts to this recipe: the madeleines and the glaze.

Madeleines:
4 eggs
1 cup of superfine sugar
1 cup of all-purpose flour
1 tsp. baking powder
½ cup (1 stick) sweet butter, melted and cooled
1 T grated lemon zest

Glaze:
3 cups confectioners’ sugar, sifted
1cup (2 sticks) sweet butter, softened
Pinch of salt
1 T grated orange zest
Confectioners’ sugar for dusting

Preheat the oven to 350 F (175 C). Grease a pan for 18 small madeleines. In a medium bowl, beat the eggs and sugar until pale and thick. Sift the flour and baking powder into a separate medium bowl. Slowly add the flour to the egg mixture. Pour in the melted butter and stir in the lemon zest. Refrigerate for 20 minutes. Remove pan from the oven and cool for 10 minutes. Then remove the madeleines and cool on a rack. To make the glaze, beat the confectioners’ sugar, butter, salt, and orange zest in a bowl using an electric mixer until smooth. Smear a little glaze on each madeleine and dust with confectioners’ sugar.

Store in an airtight container up to 2 days, or freeze for up to 3 months.

Makes 1 ½ dozen

From 500 Cupcakes by Fergal Connolly

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