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For as long as I can remember, my mom and I have baked up the same set of Christmas cookies every December: spritz, sugar cookies, pizzelles, chocolate covered cherry cookies and lebkuchen. That’s our routine in the weeks leading up to the Christmas Holiday. And I absolutely love it. I wouldn’t have it any other way.
But when Rodelle asked me contribute a cookie recipe for their 21 Days of Cookies, I knew I wanted to come up with something outside my normal repertoire. Which was REALLY hard to do. Because I just kept thinking over and over again about those same five cookie recipes. I couldn’t get them out of my brain. That is, until my friend Aimée posted her recipe for madeleines.
It was like a light bulb went off in my head and a fire was lit under my ass. I scrambled up from my chair and ran to the basement to find the thing that I had neglected for so many years: my beloved madeleine pan.
To make these Hazelnut Chocolate Madeleines, I made a few simple changes to a basic vanilla madeleine recipe. I switched out half of the all-purpose flour for hazelnut flour. And I added in a couple tablespoons of cocoa powder. Oh and this is the best part: I brushed them with bourbon when they were still hot from the oven. And let me just tell you, the smell of bourbon hitting warm Hazelnut Chocolate Madeleines is enough to make anyone go weak in the knees. You might want to sit down for that part. Just a suggestion.
Recipe adapted from Martha Stewart