The Soup Diva

• 1 cup flour
• 3 eggs
• 1 stick butter
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp cinnamon

Melt butter and allow to cool to at least room temperature. Whisk together flour, baking powder, cinnamon, and brown sugar in medium bowl and set aside. Beat eggs until frothy; stir in butter, syrup and vanilla. Stir wet mixture into dry just until incorporated. Chill in freezer for 15 minutes or in refrigerator until ready to bake (batter will thicken as it chills). Spoon a heaping tbsp into each well of silicone Madeleine pan and bake at 375 degrees 10-12 minutes. Turn out of pan immediately and allow to cool before packaging (or eating). Makes about 3 dozen.

This was my 2021 offering for my annual Cookie Club, the theme of which was Joyeux Noel. I first tested the recipe for our Jour de la Bastille dinner in July and perfected them before their official December debut. Madeleines are little cakes rather than cookies, although the French word for cookies (petit gateaux) literally means “little cakes.” They are especially good with coffee, so I packaged them in pastry shop boxes and included a coffee tumbler with French roast K-cup inside.

My friend Samantha, who invited me to this cookie club in 2016, was the hostess this year. She served a wonderful four course meal in her beautifully decorated house. A wonderful time was had by all!