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.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.