Patsy Scognamillo's Raspberry Cookies / Maddalena
France has its Madeleine cookies, made famous by Marcel Proust, and Italy has its cookies, not as well known. Which came first? According to the Italians, an Italian queen married a French king and was responsible for taking the knowledge of fine cuisine to France, I’m not going to argue this one, but I do recommend our maddalena cookies, which are wonderful with espresso or a glass of sweet wine.
MAKES ABOUT 2 DOZEN SANDWICH COOKIES
- 1/2 pound unsalted butter
- 3 3/4 cups all-purpose flour
- 1 cup sugar
- Pinch of baking of salt
- Pinch of baking powder
- 2 large eggs
- 2 egg yolks
- 1/2 cup milk
- 3/4 cup raspberry preserves
- Confectioners' sugar, for dusting
- Preheat the oven to 325°F.
- In a small saucepan, melt the butter over low heat. Set aside.
- In an electric mixer fitted with a whisk, combine the flour, sugar, baking powder, and salt. Mix at low speed until ingredients are blended.
- With the mixer running at low, add the melted butter gradually, and continue beating for 2 minutes.
- Add the eggs and yolks, one at a time, until all the ingredients are combined. Continue for 1 minute. Add the milk and continue beating at a higher until the dough is smooth and pliable.
- Fit a pastry bag with a 1/2-inch diameter open-star tip and fill two-thirds full with dough. Pipe onto a nonstick baking sheet or parchment paper, creating rectangles approximately 3 x 1-1/2 inches.
- Bake on the oven's middle shelf for 20 minutes. Remove the cookies to cool.
- When the cookies are cool enough to handle, spread each one with a thin layer of raspberry preserves. Press together two cookies, creating a sandwich. Dust with confectioner’s sugar before serving.
This recipe was featured on Season 26 - Episode 2606.