6 Tbsp unsalted butter
2 Tbsp granulated sugar
1/3 cup all purpose flour
1 large egg
1 pinch of salt
1 Tbsp rosewater (can be found in Indian stores)
1 Tbsp confectioner sugar (optional)
Makes about 30
1. Melt the butter over very low heat.
2. Remove 2 Tbsp of melted butter into another container. Leave the rest 4 Tbsp to cool
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 4 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a mini-madeleine cookie pan with the remaining butter. Put in freezer for 5 minutes. Re-butter the pan so it is thickly buttered. Return to freezer.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack.
12. Dust with confectioner sugar before serving.
Note: If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.
2 Tbsp granulated sugar
1/3 cup all purpose flour
1 large egg
1 pinch of salt
1 Tbsp rosewater (can be found in Indian stores)
1 Tbsp confectioner sugar (optional)
Makes about 30
1. Melt the butter over very low heat.
2. Remove 2 Tbsp of melted butter into another container. Leave the rest 4 Tbsp to cool
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 4 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a mini-madeleine cookie pan with the remaining butter. Put in freezer for 5 minutes. Re-butter the pan so it is thickly buttered. Return to freezer.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack.
12. Dust with confectioner sugar before serving.
Note: If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.
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