I originally got this recipe from allrecipes.com but it required some tweaking to be functional on my boat. The batter is very boat friendly; it’s lightness doesn’t require a power hungry mixer or pop-eye forearms to mix. They’re quick, easy, and they help keep scurvy at bay, what’s not to like. These little lemony cookie things are perfect with tea, especially in the afternoon when things are not going according to plan on the boat. (They’re also really good at cutting that saltwater/regulator mouth you get after diving your boat, you can thank me later!)
- 2 eggs
- 3/4 cup of powdered sugar (or 1/2 cup granulated sugar, it just takes longer to cream)
- 5 Tbsp of unsalted butter
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- juice and zest of 1 lemon (I prefer 2 lemons because I like mine ‘really’ lemony)
- 20 minutes of prep, 15 minutes cook time
- 24 cookie widgets
- Bakers normally use a seashell mold for Madeleines. I don’t have the space for a single use mold so I use my silicone mini-muffin cups . Not as fancy, but they work.
- I’ve made some changes to the original recipe: Instead of two different sugars I only call out powdered sugar(it’s getting creamed anyway) and I changed the order of the instructions to make a lighter cookie.
- I usually start this recipe the night before by putting the butter in a covered bowl to sit over night. By morning it’s soft and at room temperature ready for creaming.
- Cream together the butter and the sugar. You can do this by hand, mash the butter and sugar mixture against the side of the bowl with the back of a spoon or spatula. It usually takes 2-3 minutes or until they’re creamy. (This is where using powdered sugar helps)
- Mix in the flour, baking powder,vanilla extract, lemon juice and zest.
- In a separate bowl whip the eggs till they’ve lightened up.
- Fold the eggs and batter mix together until thoroughly combined.
- Let the batter rest for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and dust the silicone mini-muffin cups with butter and 1/4 tsp. of powdered sugar. I just use my fingers to grease the cups then put them in a paper bag with the powdered sugar and shake until they are lightly dusted.
- Put the cups on a cookie sheet and fill each cup to 3/4 full
- Bake in oven for 12 to 15 minutes (15 minutes in my oven)
- Let cool for a couple of minutes( or until they can be handled without burning your fingers).
- Turn them out upside down on plate or something (upside down is important so the bottoms don’t get soggy).
- You can use the powdered sugar clinging to the cups to sprinkle on the cookies as they cool.
- Eat and enjoy!