I discovered these little shell-shaped sponge-like cakes some years ago but I never thought it would be something I would attempt. After all, that was a fancy French dessert. Momma kept it simple with pound cakes, layer cakes, and sheet cakes. She saw no reason for anything other than 2 round pounds, a Bundt pan, and a 9×13. I have said many times, she was a practical woman and would consider a Madeline pan a frivolity and quite unnecessary.

Of course, I had to purchase the Madeline pans (being the tester that I am) so I ordered right off of Amazon. They were very light and nonstick. And I got two pans with 12 shell-shaped depressions. The very first time I made them I was so proud of the way they came out, I almost felt like Julia Child.

This is actually a treat where all of the ingredients you most likely have on hand. That would be flour, baking powder, eggs, butter, sugar, and vanilla.

I think the secret is the mixing of the sugar and eggs for several minutes until they turn a pretty golden color. And the melted butter must be cooled to room temperature. Then you cannot overfill because they rise. You can use a small cookie scoop or a teaspoon and then just spread it in the shell.

So get some pans and make the effort. It will be well worth the purchase.

Yield: 24

MADELINES

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FRENCH BUTTER COOKIE

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1 stick (4 oz) butter, melted
• 3 large eggs, room temperature
• 2/3 cup sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven 350 degrees. Spray two Madeline pans (12 shells each) with cooking spray with flour. I use Baker's Joy.
2. Cut butter into smaller pieces. Melt in microwave. Cool to room temperature.
3. Sift and whisk flour and baking powder in a small bowl.
4. In a mixing bowl add sugar and eggs. Beat about 4 minutes on med-high, scraping down sides occasionally. The mixture will become light yellow and creamy. Add vanilla and beat another 30-40 seconds.
5. Fold in the flour mixture with a large heavy spoon.
6. Add cooled, melted butter in three increments, incorporating well with the large spoon after each addition.
7. Using a small cookie scoop (1 1/2 inch) or a teaspoon, fill molds with batter. Do not overfill as they rise. Use a small spoon to distribute batter evenly.
8. Bake 10 minutes.
9. Remove from oven and cool in pan about 5 minutes, then flip onto cooling rack or towel.
10. When cooled can sprinkle with powdered sugar.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 19mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“I was 32 when I started cooking. Up until then I just ate.”

-Julia Child