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Makes about 12
1/3 cup all purpose flour
1/4 cup Dutch process unsweetened cocoa
1/8 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/3 cup sugar
1/2 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter,
Preheat oven to 350 F. Grease and flour the madeleine pan. In a small bowl, whisk together the flour, cocoa, baking powder, and salt; set aside. In a medium owl, whisk together the egg, sugar, coffee granules, and vanilla extract. Slowly whisk in the butter. Gradually stir the flour mixture into the sugar mixture. Transfer the batter to a glass measuring cup
or small pitcher. Pour the batter directly into each shell, filling each three fourths full. Bake in the center of the oven for about 15 to 20 minutes, or until the madeleines spring back when lightly touched. Let the madeleines cool for a minute or two, then turn the pan over a wire rack to release the madeleines. Cool completely. Make the chocolate glaze. Brush the warm glaze over the madeleines with a pastry brush. Let cool and store in an airtight container.
2 tablespoons butter
2 squares (2 ounces) semisweet chocolate,
In the top of a double boiler over barely simmering water, melt the butter and chocolate, stirring until melted and smooth. Use the glaze warm.
Alternatively, sift powdered sugar over the
Note: Posted by "Ruth" to the now-defunct Holiday Cookie Club at Epicurious.com
1-1 of 1 reviews
payton in NY Dec 12, 2009
Would make this again.
this tasted epicly good!!! 5 stars
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