I was born and raised in France and would love a tried and true recipe for the butter cookies called Madeleines. Thank you.
Dana Gilbert Hangartner, St. Petersburg
A Madeleine is a French butter cookie with a cakelike consistency. Mary Ann Caltagirone of Belleair shares a Madeleine recipe she received from her French friend, Yvette, more than 30 years ago. Mary Ann says it's easy, delicious and never fails. As a bonus, the house smells great while they are baking. For the first part of the recipe, I combined the eggs and sugar and beat them for a good 7 to 8 minutes. They didn't get to what I would consider a paste but they were thick and white in color. The mixture was not pourable so I used 2 teaspoons to put about a tablespoon of batter into each Madeleine cookie well on the mold. I then used a spatula to even out the batter. The batter does not need to reach the top of the mold but close is good. I chose to use vanilla extract but if you like lemon, they would be just as delicious. It is important to note that you do need a Madeleine pan to make these cookies. I did not have one and found a nice variety on Amazon. The prices started at $10. Although the pan I chose was nonstick, I still buttered it. I wanted to be sure the cookies released after baking but thought the extra butter flavor couldn't hurt either. This is a nice cookie to have with a cup of tea.
Grace Ball of St. Petersburg is looking for a short rib with horseradish recipe from an older Weight Watchers cookbook.
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