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Chocolate Mint Madeleines




Source of Recipe


Bigelow Tea


List of Ingredients




4 Bigelow Mint Medley® Herb Tea Bags
¾ cup sugar
4 ounces semi-sweet chocolate
¾ cup butter or margarine
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
3 eggs, room temperature
1 teaspoon vanilla
*Mint Medley® Glaze (see recipe below)


Recipe



Yield: Makes about 3-1/2 dozen cookies.

Cover tea bags in sugar and set aside for at least 2 hours. Remove tea bags and sift the sugar.

Meanwhile, in medium saucepan, melt chocolate and butter over low heat, stirring constantly; cool. Mix flour, baking powder and salt; set aside.

Preheat oven to 350° F. In bowl of electric mixer, beat eggs at high speed until very thick and light in color; add vanilla. Gradually beat in tea flavored sugar and beat until very light and fluffy, about 5 minutes. On low speed, blend in flour mixture, then chocolate. Spoon 1 tablespoon batter into each mold of a greased and floured madeleine pan. **

Bake 10-12 minutes or until cookies spring back when lightly touched in center. Remove madeleines from pan and cool on wire rack. Drizzle with Mint Medley® Glaze.

*Mint Medley® Glaze: Pour 2 tablespoons boling water over 1 Bigelow Mint Medley® herb tea bag in a small bowl. Let steep 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 1/2 cups of sifted confectioners sugar until mixture is a glaze consistency.

**Cookie batter can also be baked in paper-lined mini-muffin cups.