Red Hot Cinnamon Madeleine’s

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With Valentines Day just around the corner, I decided to come up with something a bit special for y’all to make for your Valentines this year. I didn’t want anything too heavy but I wanted something with some zing.  So I settled on madeleine’s with a bit of a twist.   I found some cinnamon flavoring at “Michaels” and decided to grab a bottle of red food coloring too.  After a bit of trial and error getting the recipe just right, My RED HOT CINNAMON MADELEINES were born.

I think y’all are going to love this twist for your sweetheart this Valentines day.  Just remember that this traditional French Butter Cookie is to be light and delicate.  Do not over mix your batter or you’ll end up with a tough chewy cookie.  My first batch came out like that.  Also watch and don’t let them over bake or you’ll get little scorch marks and crispy edges.  In other words, don’t get to far from your oven while they are baking.

Enjoy, and Happy Valentines Day y’all.

Ingredients:

• 2 eggs
• 1 teaspoon cinnamon flavoring
• 1/8 teaspoon salt
• 1/3 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1/2 bottle (or more) red food coloring

Preheat oven to 375 degrees F  and butter and flour your madeleine pan.

Melt butter in a small sauce pan and let cool to back to room temperature.

In a small bowl, beat eggs, cinnamon flavoring and salt at high speed until light and fluffy.

Now gradually add your sugar and continue beating at high speed until mixture is thick and pale and you get ribbons forming when you lift your beaters from the bowl. ( 5 to 10 minutes.)

Sift flour into sugar/egg mixture about 1/3  at a time, gently folding after each addition.  You are NOT using your blender now. Use a spatula and FOLD the flour in to incorporate.

Now pour the melted butter around edge of batter. Quickly but gently fold butter into batter.Now you can spoon your batter into the individual madeleine molds almost to the tops.

Bake 14 to 17 minutes, or until cakes are baked and the tops spring back when gently pressed with your fingertip. Don’t over bake.

Use the tip of the knife to loosen madeleine’s from pan; invert onto rack. It’s best to eat Madeleine’s on the day they’re baked. Although, left over madeleine’s are wonderful when dunked into coffee or tea.

Happy Valentines Day y’all !!!!