Yield: Approx. 2 dozen cookies

Jason Whaley, The Perfect Purée of Napa Valley

    • 1/2 tbsp. of The Perfect Purée Orange Zest, thawed
    • 2 large eggs
    • 2/3 cup sugar
    • 1 tsp. vanilla extract
    • 1 pinch of salt
    • 1 cup all-purpose flour
    • 10 tbsp. butter, melted, then cooled
1. Melt butter with Orange Zest and allow to cool to about room temperature.
2. Using a mixer, beat eggs and sugar together until a pale ribbon forms in about 5 to 8 minutes on high speed.
3. Return mixer to lowest speed and gradually add flour about a tablespoon at a time, then add a pinch of salt.
4. While still on lowest speed, pour butter & Orange Zest mix slowly into the mixture, then add vanilla extract. Mix just until blended, try not to over-work the batter.
5. Chill batter in the fridge for the minimum of one hour (batter can also be made one day in advance, if desired).
6. Preheat oven to 375 degrees Fahrenheit.
7. Butter and flour Madeleine pan (non-stick cooking spray also works).
8. Spoon about 1 tablespoon batter into each mold. Bake until puffed and brown, which is about 10 to 12 min. Cool for 5 minutes then gently remove from pan. Repeat until all batter is used. Makes about 2 dozen cookies, depending on the size of your pan.