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Madeleine Tombstones

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 24
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These lemony tombstone shaped cookies make a perfect dessert treat for Halloween.
Updated Feb 6, 2014
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Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup granulated sugar
  • 4 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar
  • 1/2 cup semisweet chocolate chips, melted
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Lightly spray 24 (3-inch) madeleine molds with cooking spray.
  • 2
    In large bowl, beat butter and granulated sugar with electric mixer on medium speed until fluffy. Add 3 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, the eggs and vanilla; beat until smooth. On low speed, beat in flour, cornmeal and baking powder until combined. Spoon batter by heaping tablespoonfuls into molds.
  • 3
    Bake 10 to 12 minutes or until golden. Cool 2 minutes; remove from pans to cooling racks.
  • 4
    In small bowl, mix remaining 1 teaspoon lemon peel, remaining 2 tablespoons lemon juice and the powdered sugar until smooth. Dip ridged sides of madeleines in glaze. Return to cooling racks; let stand until set. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe RIP onto each madeleine.

Nutrition

150 Calories, 7g Total Fat, 2g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Total Fat
7g
0%
Saturated Fat
4 1/2g
0%
Sodium
70mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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