Honey Pecan Madeleine’s

Y’all, this is one of the best and lightest tasting cookies around.  I love them with the Pecans.  Great change.  I think once y’all try these, you will definitely be making them more than you would think.  Let me know what you think.

What’s nice about this batter is that it can be used immediately or refrigerated overnight.  So you can make it up the night before if you like.

• 3/4  cup melted butter
• 2/3 cup granulated sugar
• 3 eggs
• 4 tablespoons honey
• 1 teaspoon vanilla
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup finely minced pecans
• 1 cup cake flour
• ¼ teaspoon salt
• 4 tablespoon powdered sugar

First cream the butter and granulated sugar in bowl of your stand mixer.

Next, you will add eggs 1 at a time. Beat until creamy.

Add your honey and vanilla, mix well, then add the baking powder and baking soda, minced pecans, flour and salt. Mix until just combined, scraping down sides of bowl. Do NOT over mix.

Generously grease your Madeleine molds including rim around each mold, then dust with flour, tapping out excess. Remember, these are very soft and fragile, so make sure your pan is prepared very well.

Use a tablespoon to measure and to transfer batter into each mold.  The mold should only be three-quarters full.  You do not have to refrigerate batter if your using only one pan.  Just make sure to wash pan after each use and re-grease and flour the pan each time.

Bake at 400 degrees until edges are browned and domed tops spring back when pressed lightly in center.  This usually takes about 10 minutes (30 to 60 seconds longer if batter was in refrigerator).

Be careful not to over bake.

Spread clean tea-towel on your counter. Remove pan from oven once baked and immediately turn it over and tap it on towel until madeleine’s fall out. Then transfer your Madeleine’s  to rack to cool completely.

You can serve these immediately or make them ahead of time and stored at room temperature for 1 day in an airtight container or frozen 1 month wrapped airtight.  I like to wrap in clear wrap then seal in zip-lock bag to keep fresh in freezer.

You can also lightly sprinkle the shell-side of room temperature or warm-from-the-oven Madeleine’s  with powdered sugar.

I hope y’all enjoy.