MOONCAKE MADELINES

“Need a little break?  Need a good party?  How about the Chinese Mid-Autumn Festival?  Now, how about adding a little French vibe?  Well, this recipe takes the best from around the world and bakes it into something fun.  Inspired by the mooncake dessert of the Mid-Autumn Festival, this cookie uses a French Madeline pan and dusts on some powdered sugar to give the appearance of our celestial neighbor.  Celebrate this melting pot cookie and let the world’s inspiration melt in your mouth.  Enjoy!”

¾ cup Sugar
½ cup Canola Oil
½ Tablespoon Water
¼ teaspoon Lemon Juice
Pinch Salt
1 Egg
3 Tablespoons Heavy Cream
3 cups Flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
Powdered Sugar for dusting

Preheat oven to 325 degrees.
Prepare madeline pans by lightly coating with cooking spray and dusting with flour.
Mix together the sugar and canola oil. Set aside.
Mix together the water, lemon juice, and salt. Mix the water mixture into the sugar mixture.
Mix in the egg and heavy cream.
Mix in the flour, cinnamon, and nutmeg.
Knead dough until it is workable.
Press dough into prepared madeline molds.
Bake for 10 minutes or until the cookies have lightly browned.
Cool madeline pans for 5 minutes on wire cooling racks.
With the tip of a knife, remove the madelines from their molds and complete cooling on wire racks.
Dust “shell” side with powdered sugar.

Makes about 36 madelines.

Revised Source: “Chinese Mooncake Biscuit Cookies” recipe on www.sweetsibon.com.

Cookie Inspiration:  My friend, Hoang Ton, who introduced me to mooncake and created a spark of cookie innovation.