Lines from Linderhof

MADELEINES

FOR

MADELINE

When friend Mo was out of town last month, her daughter Madeline came to stay for an afternoon here and there.

It was fun having a child at Linderhof again and it brought back memories of things that daughter Sarah and I used to do.

We trekked to Pittsburg to purchase pansies for the pots around Linderhof. The fall pansies had not fared well for the winter was too harsh and spring is not spring without pansies. We planted pansies and then watered them. Creating spring in the gardens of Linderhof. We, noted, too, of the first daffodil blooms. It was a beautiful day to be outside with the warmth of the almost spring sun on our backs.

When I candy the pansies in early summer, I'll invite Madeline back to help for there are always candied pansies in the pantry at Linderhof.

On another visit, we went to Gunn Park with sacks of bread to feed the ducks and geese.

Laughing at how brazen they've become for they come right up to you and will take the bread from your fingers. The geese, especially, will honk to let you know that it is their turn! On another visit, we went to the garden with jars of bubbles and blew bubbles and blew bubbles. Into the air to see them change colors from red to purple, we blew them at Oilie who could care less for unlike other dogs, he did not think chasing bubbles was a game.

After a dinner of spaghetti and meatballs, we made the cookies I promised Madeline that we would make on her next visit. And that would be dessert. What better cookie to make with my friend Madeline that the classic French cookie, madeleines. Baked in a special shell shaped pan. I have two big molds and had bought two little molds which I had never used. The recipe makes a lot and so we used both molds. I love these lemony cookies with a crisp and crunchy exterior and soft interior.

We each had a little one and a big one with a cup of my favorite blood orange tea. The rest of the madeleines, Madeline took home. If you don't have madeleine molds, you can make these in mini cupcake pans.

MADELINE'S MADELEINES

4 eggs 1-1/4 cups plus 2 tablespoons sugar 1-1/3 cups plus 2 tablespoons flour 1-1/2 teaspoons baking powder Zest of 1 lemon 1/2 cup unsalted butter, melted Butter Madeleine molds, sprinkle with flour, and shake to remove excess. Mix eggs and sugar in a bowl, using a wooden spoon. When mixture is smooth, add flour mixed with baking powder, grated lemon zest, then the melted butter.

Fill each mold about half full and allow to stand 20 minutes. Preheat oven to 350 degrees.

Bake for 12 to 15 minutes. After cooling briefly, turn out of the pan onto a rack. If necessary, wash or wipe the mold and repeat until batter is finished. Once cooled, the madeleines can be stored in an airtight container.

I think they're best eaten the day that they're baked.

Martha Meinssen Scott is a weekly columnist for the Fort Scott Tribune. She may be reached through the Tribune by calling (620) 223-1462.