1 2/3 cups sifted powdered sugar
½ cup all-purpose flour
½ cup yellow cornmeal
4 eggs
½ cup butter, melted
1 tablespoon honey
Orange Butter Frosting
Sifted powdered sugar
In a bowl combine the 1 2/3 cups powdered sugar, the flour, and cornmeal; set aside.
In a large bowl beat eggs with mixer on high speed for 4 minutes or until eggs are thick and lemon-colored. Beat in flour mixture on low speed just until combined. Beat in the butter and honey until combined. Cover and chill batter for 1 hour.
Preheat oven to 375 F. Coat miniature Madeleine molds with cooking spray with flour or grease and flour molds. Stir batter and spoon 1 teaspoon into each mold. Bake for 7 to 8 minutes or until golden. Immediately invert pan and gently tap on counter to un mold Madeleine’s. Loosen cookies with a small spatula, if necessary.
Transfer cookies to wire racks; cool. Cool molds, then wash, dry, and coat them with cooking spray or grease and flour them to bake remaining cookies.
Pipe flat sides of half of the Madeleine’s with Orange-Butter Frosting. Top with remaining Madeleine’s flat sides down. Sprinkle with powdered sugar.
Makes 60 sandwiches.
Orange Butter Frosting:
In a medium mixing bowl beat 3 tablespoons butter with an electric mixer until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Slowly beat in 3 tablespoons orange juice and 1 ¾ cups sifted powdered sugar. Beat in additional orange juice, if needed, to make a frosting of piping consistency.
To Store:
Place in layers separated by waxed paper in an airtight container; cover. Store cookies at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw, then frost and assemble Madeleine’s.
Miniature Madeleine pans can be found in specialty cooking stores or online.
These pretty shell shaped cakes make any tea time special.
