Petit Fours Cookies
These cookies may be flavored and made so many different ways. The cookie is like a tiny mouth-sized cake. I cannot get tired of this delightful treat. The presentation possibilities are numerous. You can even make savory Madeline’s.
This cookie is so distinctive that it has its very own cookie mat, just like a muffin tin with special characteristics. They are shaped like a shell on the front and a hump on the back. After you prepare and pipe this batter, any leftover batter needs to be refrigerated. Take it out to use as needed everyday, for up to a week. Before piping the batter into the cookie mold, be sure to allow the batter to warm up first.
Grease the pans prior to flouring them. A very easy way to dust the tins is to put the flour into a bag and then insert the baking tin. Shake the bag about and then you need only shake off the excess flour, from the tin. Now Pipe the batter 1/2 to 3/4 full, using an up and back motion.
8 oz butter softened
8 oz sugar
1 t vanilla
1 t lemon zest
4 large eggs
1 egg yolk
12 oz AP flour
pinch of salt
2 1/4 t baking powder
Finish with 10 X sprinkled on top
1) Cream butter, sugar, zest and salt.
2) Sift baking powder and flour together.
3) Combine the ingredients. Alternate the dry and eggs, ending with the dry.
4) Stir until well combined.
5) Pipe batter into mold with #5 tube about 3.4 full. Start at the base, go up and come back. Refrigerate any leftover batter.
Bake 375º for 8 to 10 minutes. The will puff up a bit and be golden brown on the backside. Remove from pans immediately by tapping the mold and they will fall out.
Serve plain, with 10 X sugar, a lemon glaze or with tempered chocolate. Be sure to let the edges show. Serve fresh out of the oven in a warmed container.