- 5 T Butter
- 2 T Tea (see note)
- 3/4 C Flour
- 1/2 t Baking Powder
- Pinch Salt
- 1 T Lemon Zest
- 1/2 C Sugar
- 2 Eggs
- 2 T Honey
- 2 t Vanilla
- Powdered Sugar (for dusting)
It is believed that the origins of the Madeleine date back to Louis XV, who named the cookie after the cook who invented it, Madeleine Paulmier. Louis’ wife, Marie, introduced them to the royal court at Versailles and soon the cookie became famous. They are delicate, cake like cookies baked in molds into a sea shell shape. Because of their delicacy, subtle flavors are best that compliment the tea they are served with. For Christmas, we decided to infuse the Madeleine butter with pomegranate green tea with a few cranberries. The result is an aromatic, sweet cookie with a distinct flavor of pomegranate and cranberry.
-Rub the lemon zest into the sugar until well mixed and aromatic. Set aside.
– Melt the butter and tea in a saucepan and allow to come to a simmer, then remove. Do not allow the butter to boil. Allow the tea to steep for 15 minutes, then strain the butter. You may have to gently reheat it.
– Sift the dry ingredients together.
– Whisk the eggs and sugar together for 2 minutes. Add honey and vanilla.
– Fold in the dry ingredients. Gently fold in the butter. Chill 2-3 hours.
– Butter the madeleine pan well and fill the molds 2/3 high. Bake at 250 degrees for 8-10 minutes. Watch them carefully so that they don’t brown too much.