When I saw fresh cranberries at the grocery store this week, I quickly tossed a couple bags into my cart. I wasn’t expecting to see them on the shelves for another few weeks, so I’m excited to start baking with them a little early this year. One of my favorite things to make with them is my cranberry coffee cake, so I plan to make that tomorrow for breakfast – but first, I decided that I needed to incorporate cranberries into my Christmas cookies for this week! Since I enjoyed Dorie’s recipe for madeleines so much the first time I made them, I decided to tweak her recipe again to make these cranberry-flavored cookies. They go perfectly with a cup of tea or hot cocoa!
Recipe adapted from Baking From my Home to Yours by Dorie Greenspan.
- 1/8 cup water
- 1/3 cup fresh cranberries
- 2/3 cup flour
- 3/4 tsp baking powder
- 1/8 tsp kosher salt
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 6 Tbsp butter, melted
In a small sauce pan, heat the water over medium-high heat. Cook down the cranberries until they burst.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a small bowl, beat the eggs and sugar 2-3 minutes, and then beat in the vanilla and cranberries. Fold in the dry ingredients and then the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours or up to 2 days.
When ready to bake, preheat the oven to 400 degrees. Spoon the batter into the mold, filling each one almost to the top.
Bake mini madeleines 8-10 minutes. Sprinkle with powdered sugar and serve warm. Makes 60 mini madeleines.