Recipe For Cooking Cherry Madeleines

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Cherry Madeleines

Makes approximately: 24 (3-in.) shell-shaped cookies or 32 muffin-shaped cookies.

Cooking spray
Flour
4 eggs
2/3 C. sugar
1/4 tea. almond extract or flavoring
1/4 tea. vanilla extract or flavoring
1 C. flour
1/2 C. (1 stick) butter, melted
1 (6 oz.) bottle red maraschino cherries, drained,
    blotted dry and finely chopped (about 1/3 C.)
2 to 4 (1 oz.) squares semisweet baking chocolate, melted, optional

Evenly coat two Madeleine pans (12 shells per pan, each 3 in. long) or 3 sm. muffin pans (12 muffins per pan, each 1 3/4-in. diameter) with spray. Dust with flour. Set aside.

In lrg. mixing bowl at high speed, beat together eggs and sugar until light and fluffy, about 5 to 10 min.

Beat in almond extract or flavoring and vanilla extract or flavoring. Fold in flour, about 1/3 at a time. Fold in butter, about 1/3 at a time. Fold in cherries. Spoon 2 Tbsp. batter into each Madeleine shell or 1 1/2 Tbsp. batter into each muffin C.

Bake in preheated oven – 375 degrees F for shiny aluminum pans or 350 degrees F for black nonstick pans – until cake tester inserted near centers comes out clean and cookies pull away from sides of pans, about 8 to 10 min. for Madeleine pans or 10 to 12 min. for muffin pans.

Cool on wire racks. If you like, dip shell ends or muffin tops in chocolate. Cool on wax or parchment paper until chocolate is set.