Lemon Basil Madeleinnes
  • Cooking Time: 15 to 18 minutes
  • Servings: 12 Big Cookies
  • Preparation Time: 30 minutes
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6-8 medium size fresh basil leaves, carefully cut into confetti size pieces (do not over chop)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup BROWN sugar
  • 1/2 jar of Dickson's Lemon Curd
  • juice of half of a lemon
  • zest from a whole lemon
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • powdered sugar 1/2 cup to sprinkle on cookies after baking
  1. Directions
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest, basil.
  4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add egg, vanilla, and lemon juice, and 1/2 jar of Dickson's Lemon Curd and beat until combined. With mixer on low, beat in flour mixture.
  5. Use a medium size ice cream scoop with release and drop 2 inches apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Sprinkle with sifted powdered sugar.
  6. This recipe makes 12 very large rich cookies.
  7. Cook's Notes
  8. The cookies will spread but should remain uniform.
  9. I don't have a Madeleinne pan but if you do, use that. That's why I use the ice cream scoop to keep them at least uniform. .
These are more than cookies, rich and a little cakey - so I called them Madeleines even though you don't need to have the fancy pan etc. Also the richness of the lemon curd and the herbs just make if feel French to me. Using brown sugar in place of white sugar makes these cookies hug the tummy in a way that a southern U.S. treat would.