Orange Madeleines - The Great Food Blogger Cookie Swap

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!

Orange Madeleine Ingredients

• 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

Directions

1. Whisk together the flour and baking powder in a bowl, then set aside.
2. Using the whisk attachment of your mixer, whisk the eggs and sugar on medium-high speed, for about 5 minutes.
3. Beat in the zest and orange juice.
4. Using a spatula, fold in the flour mix into the egg mix until blended.  Then fold in the butter until blended.
5. Cover the batter and refrigerate for 1 hour.
6. Preheat the oven to 375 degrees F and spray the madeleine pan with cooking spray.
7. Using a cookie scoop (approx. 1 tbsp.) scoop the batter into each mold.
8. Bake for approximately 7 minutes, or until the edges are golden brown.
9. Transfer cookies to a cooling rack.  Once the cookies are cool, using a sieve, sprinkle the powdered sugar on top.