Gingerbread Madeleines


1/2 c butter
4 eggs
2 tbsp molasses
2/3 c sugar
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1 c flour

Melt the butter and let it come back to room temperature. (I use the defrost setting of my microwave to do this.) Bring out your big ol stand mixer (You can do it by hand, but the texture will be more pound cake-y and less fluffy.) and beat the eggs and molasses until well combined. Add in the sugar and beat until it’s super-fluffy and has at least doubled in volume. Add in the spices and give it a quick mix until incorporated. Sift and add the flour in three parts, stopping to scrape down the sides of the bowl when you need to. Switch to a spatula and slowly add in the butter. Try to mix slowly so you don’t deflate the batter too much. Cook in well-greased madeleine molds for about 9-10 minutes at 375. Makes about 30 average-sized madeleines. You can dust them with powdered sugar, if you like. Those lines are because I cooled them shell side up.


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