Description
A most delicious cookie.
Ingredients
Scale
1/2 cup cake flour*
1/4 teaspoon salt (use fine sea salt or table salt not kosher salt)
1/8-teaspoon cream of tartar
1/4 cup sugar
1/2 tablespoon chopped fresh thyme leaves
Grated zest of 1/2 lemon
3 tablespoons unsalted butter, softened
1/4 cup sour cream
2 eggs
1 teaspoon fresh lemon juice
1/4 teaspoon lemon extract
Powdered sugar
Instructions
- Heat oven 375F. Spray the molds of a 12 to 20-piece madeleine pan with no-stick baking spray.
- In small bowl, whisk flour, salt and cream of tartar; set aside.
- In food processor, pulse sugar, thyme and zest until uniform.
- In a medium bowl, beat butter and sour cream until light and creamy.
- Add sugar mixture; blend well. Add eggs, lemon juice and extract; blend well.
- Add flour mixture; mix just until blended.
- Spoon batter into molds until even with rims.
- Bake 8 to 10 minutes for small madeleines (10 to 12 minutes for larger ones) or until edges are just golden brown and cakes feel firm when touched with the tip of your finger.
- Immediately invert madeleines on to a cooling rack.
- Cool madeleines completely before dusting with powdered sugar.
Notes
* To make cake flour: measure out ½ cup of all-purpose flour then remove 1 tablespoon of flour from that half cup and return it to the flour sack. Add 1 tablespoon of cornstarch to your measured flour, whisk and presto you now have cake flour
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: cookies
- Method: baking
- Cuisine: French