These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamom and coated with a sweet citrus icing.
- 0.25 c. unsalted butter
- 1.00 tbsp. good-quality honey
- 1.00 tsp. pure vanilla extract
- 0.75 c. all-purpose flour
- 1.00 tsp. baking powder
- 0.75 tsp. ground cardamom
- 0.25 tsp. salt
- 0.25 c. granulated sugar
- 2.00 large eggs
- 0.75 c. confectioners' sugar
- Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
- Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
- Preheat oven to 325 degrees, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
- Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
- Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.