December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at Family Around the Table was organizing a week-long event surrounding cookies. She has also created a giveway from one of our event sponsors. More on that soon! For now, I hope you enjoy the recipes my fellow bloggers have shared to celebrate the cookie season. Get baking!
Tuesday's Cookie Tray
- Almond Joy No Bake Cookies by Jonesin’ For Taste
- Chocolate Almond Biscotti by Kate’s Recipe Box
- Cranberry Eggnog Biscotti by The Redhead Baker
- Cranberry Orange Cookies by Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice
- Cream Cheese Cookie Cups by Making the Most of Naptime
- Double Chocolate Peppermint Cookies by Family Around the Table
- Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm
- Eggnog Cookies by The Freshman Cook
- Foolproof Holiday Cookies by Karen’s Kitchen Stories
- Gingerbread Crinkle Cookies by Daily Dish Recipes
- Gingered Lemon Drops by The Frugal Pantry
- Lemon Pizzelle Della Sondra by Girl Abroad
- Mint Chocolate Madeleines by Culinary Adventures with Camilla
- Peanut Butter Fudge Cookies by Soulfully Made
- Raspberry Almond Shortbread Thumbprint Cookies by Making Miracles
- Salted Caramel Oatmeal Cookies by Palatable Pastime
- Toffee Pecan Shortbread Cookies by House of Nash Eats
- White Chocolate Decorated Ginger Crinkles by Love and Confections
- 3/4 C organic butter plus some for greasing pan
- 1 C organic granulated sugar
- 2 large eggs, at room temperature
- 2 T melted dark or semi-sweet chocolate
- 1 T thinly sliced fresh mint leaves
- 1 t organic chocolate extract
- 1 t organic peppermint extract
- 1 C flour
- 1/2 C roasted, unsalted hazelnuts
- more fresh mint for garnish
Before you start, chop your hazelnuts. While you might be tempted to use pre-chopped nuts - I have done it many times myself - the aroma of the freshly chopped nuts is extraordinary and well worth the effort. I promise!
Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.
Place your butter and sugar in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter.
Fold in the flour and 1/2 C hazelnuts with a spatula, taking care not to deflate the batter too much. Using a truffle scoop, or teaspoon, fill the shell molds with batter until almost full.
Remove the pan from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks. Garnish with more fresh mint for serving.
If you are interested in purchasing a madeleine pan for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleine pan."