12 Days of Holiday Homes
12 Days of Holiday Homes is sponsored by Lynch Creek Farm and organized by Amy & Christy of 11 Magnolia Lane and Jenny of Evolution of Style. Today is day two of 12 Days of Holiday Homes. I can see why I chose a date further out….clearly I wanted more pressure!
Lisa of Shine Your Light is a little closer geographically. Lisa lives in Boston and last time I checked she had some renovations going on at home, but she still manages to make it look all holiday and beautiful. Check out Lisa’s Holiday Home here.
You already know how much I love Madeleines. So much that I gave my daughter that name! Today was the first time I tried making Gingerbread Madeleines. I love these little cakes right when they come out of the oven with a dusting of confectioners sugar. If you are giving them away like I am, make sure not to put them in an air tight container. They need to breathe or they get sticky. I learned this the hard way when making Brown Butter Madeleines for a work party.
Madeleines are easy and quick to make, but the batter needs to rest for 30 minutes before baking. The only special equipment you need is one or two Madeleine pans. I used one for years, but recently purchased another one and it does make it a lot quicker with two pans. An ice cream scoop makes it so much easier to get them the same size. You dip the scoop into the batter and scrape off the excess on the side of the bowl. Squeeze the spring loaded release three times over the mold and repeat. Every recipe I’ve tried makes exactly 24 cookies using this medium scoop.
Gingerbread Madeleines + 12 Days of Holiday Homes
Here’s the recipe for Gingerbread Madeleines (makes 24) -prepare yourself, the scent in your kitchen is ahhhh-mazing!
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes plus 2-4 hours chill time
- Total Time: 2 hours, 35 minutes
- Yield: 48 cookies 1x
1/2 cup butter, softened
1/2 cup sugar
1/2 cup dark brown sugar
4 eggs at room temperature
1/4 cup molasses
1 cup all-purpose flour
1/2 cup cake flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
extra butter and flour for pans and confectioners sugar for dusting before serving.
In a large bowl of an electric mixer, beat butter on high speed for 30 seconds. Add sugar and brown sugar and beat until fluffy, stopping to scrape the sides of bowl with silicone spatula. Add eggs one at a time and beat after each until combined. Add the molasses and beat until combined.
In a medium bowl, sift together the flours, salt, baking powder and baking soda. Stir in the spices and gradually fold into the butter and sugar mixture until all dry ingredients are completely combined with wet ingredients. Cover and let rest for at least 30 minutes.
Preheat oven to 350º and prepare one or two Madeleine pans. Melt the extra butter and brush each mold. Dust with flour and tap excess. Fill each mold using a medium ice-cream scoop. Once each mold is filled, hold each side and tap on the counter a couple of times, evening out the batter in the molds.
Bake for 6 minutes and then rotate in the oven and bake an additional 5-7 minutes. Invert the pan over a wire cooling rack and each cake will fall out. Turn so they are lines up. Serve right away if possible. Dust with a little confectioners sugar using a mesh strainer. Enjoy!
Recipe adapted from this one. I made changes according to recipes by Martha Stewart.