Recipe by Dee
"Rich, buttery cookie."
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butter, melted and cooled
I was so impressed with this cookie cake or cake cookie, when my daughter came home with some in hand from a friends house a few weeks ago and they were yummy!, I asked for the recipe and she said family secret, but I also didn't want to buy a speciality pan either. But to my surprise, the mother of this friend let me borrow her pan, and I made this recipe.....I'm now going to invest in one. This recipe came very very close to the ones I tasted of hers. I have never tasted anything quite like this, it's very delightful, a cross between a stiff lightly sweet sponge cake. These little things are really really good. The only thing I did different to this recipe was sprinkle cinnamon sugar over the tops when they were still slightly warm on the cooling rack. And what a wonderful addition that really really made. And I served it with homemade whipped topping srinkled with more cinnamon sugar. Bravo Bravo!!!!! My kids ate them all before they finished cooling. I guess now I have to make another batch. :-)
I can't believe I made the same recipe! I made it twice to be sure I hadn't done something wrong. It was a complete failure both times. There was way too much butter. The batter was too thin. Had batter left over. Says it serves 6??? Made 14 cookies. The cookies were so flat, you could hardly see the Madeliene ridges. Very strange since this recipe got 5 stars.
I just loveeee this recipe and so does my hubby.....thnx
The first day the cookies are rather dry. But by the next day, people were fighting over them. I added extra spices to give more flavor. Overall one of my families favorite Madeleine cookie recipe.
delicious. it did taste better the second day- the first day i could taste the almond extract way too much - the 2nd day i guess the flavors seeped in better and it was all i could do to gobble all the cookies. i used regular muffins tins b/c i didnt have the molds
tasted more like almond madeleines than cinnamon madeleines but still excellent
very good, especially the next day!
It is a very easy recipe. Just a few simple steps, 30 minutes total preparation cooking - and the result was amazing.
The ratio of sugar to flour was surprising so I underused sugar (3/4) - trust the recipe, it's all right. Can put more cinnamon though it probably depends on its freshness.
Put a bit less butter (1/2) and self-raising flour and you'll get yummy cinnamon buns :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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