Category Archives: Cookies

Cookies for Lunch? Why Not!

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I just sent my dear hubby off to work after having him home for five days straight. To kick off our holiday season, I loaded him up with a couple dozen of my Orange-Infused Madeleine Cookies for his co-workers to enjoy today.

Delicious little shells of scrumptious orangie-goodness - perfect for the holidays!

My delicious, little shells of scrumptious orangie-goodness – perfect for the holidays!

I should preface this recipe with the fact that I chose to bake these cookies for my 1st Annual Cookie Monster Christmas Cookie Exchange, which I hosted last Sunday. I actually needed a minimum of 12 dozen cookies, but I ended up with many more!

Here’s my funny (but long-winded) tale… skip to the bottom for the recipe, if you’re in a hurry.

– I first baked a 2-dozen test batch, in which I found I needed to add more orange flavouring. Thankfully I had a very willing 3-year old taster who readily gobbled up a dozen that afternoon.

– Then when baking a double batch a few days later, I only got 6-dozen cookies from the recipe. No problem, but I was out of eggs… and low on butter.

– A few days later while baking a second, double batch (after buying more eggs), I forgot to add the melted butter at the end, and left it cooling in the freezer. However, I got some very tasty French macaroon-like cookies as a bonus, and will definitely repeat that mistake again in the future… with a piping bag and macaroon filling handy!

– Finally I completed the task that same day with the last 6-dozen that were thankfully perfect.

BUT… I ended up with TWENTY dozen cookies in the end. More for sharing!
See I told you it was a long story… 🙂

Sometimes great things come out of little mistakes… but only sometimes.

Before attempting Madeleine cookies, you need to make an investment in a couple of molded-cookie pans. I picked mine up at my favourite local kitchen store, D.A. Niels on Berry Street here in Winnipeg. They had a wide selection of choices – at different prices points. I liked the idea of the smaller shell-shapes (for $9 each) as opposed to the larger $25 pans.

Non-stick Madeleine pans are the better choice, I think.

Non-stick Madeleine pans are the better choice, I believe.

Orange-Infused Madeleine Cookies

yields: about 24 small cookies

2/3 cup Flour

½ teaspoon Baking Powder

½ cup Butter, melted and cooled

2 Eggs

1 teaspoon Orange Extract
*Grand Marnier would also work

1 teaspoon Orange Zest, finely grated

1 cup Powdered (Icing) Sugar

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1. Preheat your oven to 350*F, and set your oven rack into the higher middle position.

2. Using a Madeleine pan, spray your pan(s) lightly with Pam.

3. Sift together flour and baking powder in small bowl – set aside.

4. In the mixer’s bowl, beat eggs, orange extract and orange peel on high for 5 minutes.

5. Gradually add in the powdered sugar, and beat another 5 minutes.

6. Turn down your mixer to low, and gently fold in your flour mixture. Mix until just combined.

7. Fold in your cooled, melted butter, then mix gently on a slightly higher speed for about a minute, until smooth.

8. Spoon the mixture into the cups, filling about ¾ full, or you’ll end up with an overly mounded cookie. Wipe any excess batter off of the sides of the pan before baking.

I use a gelato scoop to maintain consistent sizes. Don't worry they will spread.

I use a small gelato scoop to maintain consistent sizes. Don’t worry your batter will spread while baking.

9. Bake approximately 8 minutes, or until the edges are lightly browned.

10. Cool in the pan for 2 minutes. Loosen cookies with a knife, then invert the pan on a rack to cool the cookies fully.

And for the finishing touch a little bit of snow

And for the finishing touch a little bit of snow…

11. When cool, sprinkle the tops with powdered sugar. I used an old-fashioned flour sifter to do this, but you could also use icing sugar in a sieve.

If you’ve made Madeleine Cookies before,
what flavours have you used?

Please feel free to share your experiences in the Comments area below.

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Belgian Chocolate Bourbon Balls

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To commemorate the series-ending of Desperate Housewives I’ve brought out a favourite no-bake cookie recipe that is a perfect Adults-Only dessert idea. My Belgian Chocolate Bourbon Balls are a super addition to any cookie baking day you may be planning as they are super easy to make while the other cookies bake away in the oven.

Recently I made them for an Easter alternative cookie just to shake up the dessert selections. They were such a hit, and freeze so well, that I decided to make them once again for the Manitoba Food Bloggers Bake Sale benefiting Jamie Oliver’s Food Revolution Day. I dedicate this recipe to my mother, who always went the extra mile for my Bake Sales throughout the years.

Using just 6 Easy-to-Source Ingredients

Prep all ingredients in advance using your food processor

Once you add the melting Belgian chocolate using a mixer the dough consistency will look like this

My “Martha” and I make very consistent sized balls together

And just because there isn’t enough sugar content in these already… don’t forget to roll them in sugar to finish them off perfectly

Place on parchment paper lined pan and freeze for a couple hours before you place them in an air-tight container for future use as needed

Chocolate Bourbon Balls make a great gift too!
(photo credit to http://shelzolkewich.com/)

And now for the recipe so that you can get started!

Anna’s Belgian Chocolate Bourbon Balls
Yield: 4 dozen balls

2 1/2 cups Vanilla Wafers, crumbled
(1 box Nilla Wafers, or make from scratch)

1/2 cup White Sugar

1 cup Pecan halves, finely ground

6 oz. Belgian Chocolate wafers, melted

1/2 cup Jim Bean Bourbon

3 tablespoons Light Corn Syrup

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1. Add all dry ingredients to mixing bowl.

2. Carefully melt the chocolate wafers in a double boiler.

3. Remove chocolate from stove, stir in bourbon and corn syrup.

4. Add chocolate mixture to the dry ingredients and allow to sit at room temperature for 30 minutes.

5. Roll dough into uniform 1-inch balls, and then roll them in sugar to coat. I love to use my OXO Gelato scoop for perfect sized balls every time.

6. Place balls in air-tight container and store at room temperature for up to 45 days. Or freeze on flat baking sheet for 2 hours, and place in air-tight container.

And for an interesting variation…

If you double or triple the recipe, and happen to run out of steam part way through rolling the balls,
you can refrigerate the dough which will make it crumbly.
And Voila! L.M.F.A.O. Bourbon Chocolate Crumble is born!

Place the mixture back in food processor to make a fine crumble that is perfect to use on sundaes,
on pancakes, over fruit, on yogurt, or even in a layered cake filling.

Enjoy!