I've often thought it would be fun to bake shortbread cookies
in my Madeleine pan. Then I ran across today's recipe in a
Southern Living Annual Cookbook. I adore shortbread and
this recipe seemed perfect for this time of year. There's orange
zest in the cookie and in the icing and they are delicious with
a cup of Earl Grey!!
I decided to make these cookies in my mini Madeleine pan.
Even though it's a non-stick pan, I still lightly buttered it. After
baking I just tapped the pan lightly on the counter and the
cookies popped right out!
Southern Living's recipe didn't include the orange icing drizzle, but
I wanted to make the most out of my lovely Pink Navel Oranges......
I just couldn't resist Pink Oranges!!
Use a fork or spoon to drizzle the icing evenly over the cookies.
The icing hardens after a few minutes which makes it easy to
transfer the cookies to a pretty plate or cake stand.
ORANGE SHORTBREAD MADELEINES
adapted from Southern Living Annual Recipes
For the Cookies:
1 cup butter, softened
3/4 cup sifted powdered sugar
zest from 1 large orange
1 teaspoon orange extract
1 3/4 cups all-purpose flour
cooking spray or butter for the pan
For the icing:
1 cup powdered sugar
zest of 1 large orange
enough juice from 1 large orange
to make icing of drizzling consistency
Cream butter; add sugar, beating at medium
speed of an electric mixer until light & fluffy.
Add orange zest and extract. Stir in flour.
Press dough into madeleine molds which have
been lightly sprayed with cooking spray -
1 1/2 tablespoons of dough for the regular sized
madeleine pan or 1/2 tablespoon of dough for
the mini madeleine pan. Bake at 325 degrees
for 20 minutes for the mini cookies, and
22-23 minutes for the larger cookies.
Invert onto wire racks to cool.
Combine icing ingredients and drizzle
over cookies. Let dry & enjoy!
I love to go to Antique Shops and I recently found this pretty vintage
Deviled Egg Plate for $3.25!! What a fun way to serve these
pretty cookies! Enjoy!!