Eggnog Madeleines

Name: Eggnog Madeleines
Prep time: 25 min
Total time: 2 h 45 min
Yield: 28 serving(s)
Ingredients: 1 c. cake flour, spooned and leveled; 1 tsp. baking powder; Pinch ground cloves; 1 tsp. ground cinnamon, divided; 1 tsp. freshly grated nutmeg, divided; 2 large eggs; 1/3 c. plus 1/3 cup granulated sugar, divided; 1 tbsp. pure honey; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, melted, plus more for pan; 2 tbsp. eggnog

Give these beautiful cookies a bit of a Christmas twist!

By Torie CoxPublished: Nov 27, 2023

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Becky Luigart-Stayner

Yields:

28 serving(s)

Prep Time:

25 mins

Total Time:

2 hrs 45 mins

Technically a cake, the madeleine originated in Northern France, where the traditional scallop shape holds spiritual significance. Rumor has it the name “Madeleine” comes from the young pastry chef who baked them for the Duke of Lorraine using her grandma’s recipe.

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Ingredients

1 cup cake flour, spooned and leveled
1 tsp. baking powder
Pinch ground cloves
1 tsp. ground cinnamon, divided
1 tsp. freshly grated nutmeg, divided
2 large eggs
1/3 cup plus 1/3 cup granulated sugar, divided
1 Tbsp. pure honey
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 Tbsp. eggnog

Directions

1. Step 1Sift together flour, baking powder, cloves, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a bowl. Whisk together eggs and 1/2 cup sugar in a separate bowl until thick and pale, 1 to 2 minutes. Whisk in honey, vanilla, and salt. Whisk in flour mixture. Whisk in melted butter and eggnog. Cover and chill at least 2 hours or up to 12 hours.
2. Step 2Stir together remaining 1/3 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a bowl.
3. Step 3Preheat oven to 375°F. Brush wells of a madeleine pan (wells should measure 3 1/4 by 2 inches) with melted butter. Spoon or pipe about 1 tablespoon filling into each well. Bake, until golden brown and cookies spring back slightly when pressed, 7 to 8 minutes. Invert cookies onto a wire rack. Toss warm cookies, one at a time, in spiced sugar mixture.