Name: Madeleine Cookies with Vanilla Bean Buttercream
Prep time: 30 min
Yield: 48 cookies
Ingredients: 4 eggs; 1 teaspoon vanilla; 2 cups powdered sugar; 1 ⅓ cups all-purpose flour; ½ teaspoon baking powder; 1 cup butter, melted and cooled; 1 Vanilla Bean Buttercream

Tip:

If you don't have 48 molds, bake a batch of cookies, then wash and dry the molds before baking the next batch.

To Store:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Store Vanilla Bean Buttercream in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To serve, let chilled buttercream stand at room temperature for 30 minutes or thaw frozen buttercream in the refrigerator overnight and then let stand at room temperature for 30 minutes before using to frost cookies.

Vanilla Bean Buttercream

Ingredients

¼ of a vanilla bean
½ cup butter, softened
3 cups powdered sugar
3 – 4 tablespoons milk

Directions

Step 1
Scrape out seeds from vanilla bean with the tip of a small sharp knife. In a large bowl combine vanilla seeds and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Beat in enough of the milk to make frosting a spreading consistency.

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Madeleine Cookies with Vanilla Bean Buttercream

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Recipe Summary