A few weeks ago I posted about The Great Food Blogger Cookie Swap. I was assigned 3 people (In Natalie's Shoes, Hye Thyme Cafe, and Cheesy Pennies) and was to send each of them a dozen cookies. Even better, it was to help support a great cause: Cookies for Kids' Cancer. Together, we raised over $7000! It gets better. Land O'Lakes, Dixie Crystals and Oxo matched what we raised!
I love this idea and everything behind it and I have to send a big thank you to The Little Kitchen and Love and Olive Oil for putting this together!
This was the first year I participated and I was terribly nervous. I made 3 different cookies, and from the first bite, I immediately knew which one I was going to send out.
The first batch I made was orange cranberry oatmeal cookies with an orange glaze. I thought it was good but the hubby didn't like them. The second batch of cookies I made was butter cookies. I didn't like them but the hubby loved them. Finally I made one more batch: orange madeleine cookies. We both loved the look, the flavor, and the texture. Ding ding ding...we finally had a winner!
I baked these lovelies up, sprinkled some powdered sugar on top, and began to package them up. It made my heart happy that these were on their way to 3 bakers and hopefully it was going to put a smile on their faces.
I have to say that I was excited each time I received a package. It was like Christmas every time! I received cookies from Creative Touch, Tanaya's Table, and Sweet-E Pie & Babycakes. I loved that this cookie swap gave me the opportunity to taste a variety of cookies and work on my creative skills.
Now, onto my orange madeleine cookie recipe!
- 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 3 eggs, room temperature
- 1 cup sugar
- zest of 1 large orange
- juice of 1/2 an orange
- powered sugar
- Whisk together the flour and baking powder in a bowl, then set aside.
- Using the whisk attachment of your mixer, whisk the eggs and sugar on medium-high speed, for about 5 minutes.
- Beat in the zest and orange juice.
- Using a spatula, fold in the flour mix into the egg mix until blended. Then fold in the butter until blended.
- Cover the batter and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F and spray the madeleine pan with cooking spray.
- Using a cookie scoop (approx. 1 tbsp.) scoop the batter into each mold.
- Bake for approximately 7 minutes, or until the edges are golden brown.
- Transfer cookies to a cooling rack. Once the cookies are cool, using a sieve, sprinkle the powdered sugar on top.