Madeline, Oh Madeline!

D and I luxuriated a lot this weekend—much needed rest was had, as the clouds rolled by our tree-top window . . . We watched Annie Hall, Star Wars Episode 1, read books, visited Powells, the library and the Farmer’s Market. I felt cookies would complete our restorative Saturday and Sunday perfectly. And since I’m reading David Lebovitz’s, The Sweet Life in Paris (hilarious!), I felt called to make madelines. Ever since the children’s book, Madeline, along with the gorgeous cartoon, I’ve loved the name Madeline (and longed for her wild red hair and adorable school-girl outfit) and the cookies are as darling as the French character from my story-books.

This batch was particularly tasty and sublimely simple in flavor—perfect with a cup of tea and berries in hand – while reading, watching a movie, laughing or just sitting on the couch as the clouds and rain dance on the Elm leaves..

French Madelines

(adapted from Cooks.com)

2 eggs
1 c. sugar
1 c. flour
3/4 c. Earth Balance
1 tsp. vanilla

1 tsp. almond extract

Stir eggs and sugar into top of double boiler until creamy and lukewarm. Remove from heat and beat until cool; add flour gradually, mixing well. Fold in veg butter, almond extract and vanilla.
Use special shell-shaped Madeline molds that have been buttered and floured (or small 1 1/2 inch muffin pans). Fill molds 2/3 full; fill muffin tins less than 1/2 full. Bake in a 425 degree oven for ten minutes or until lightly browned. Yield: 1 1/2 dozen.
These cookies are best eaten the very day they're made, but keep for one or two more days in a tightly-sealed container. Delish!