give these old-fashioned cookies a decorative finish, bake and cool them as directed, then use a
spoonful of melted chocolate of your choice to fill in the grooves created by the fork tines.
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter,
granulated sugar, brown sugar, peanut butter, egg, and vanilla on low speed until well
combined, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the
flour mixture and beat on low speed until combined, about 1 minute. Cover the bowl and
refrigerate until the dough is firm, about 2 hours.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet, spacing
the cookies about 2 inches (5 cm) apart. Using the tines of a fork dipped in flour, flatten
each ball slightly and make a pattern of parallel indentations.
Bake until the cookies are golden brown, 10–12 minutes. Transfer the baking sheet to a wire
rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to the
rack and let cool slightly before serving.
TIP To measure the peanut butter, spray a measuring cup with nonstick cooking spray, then
spoon the peanut butter into it. The peanut butter will slip out of the measuring cup easily,
and the measuring cup will clean up effortlessly.
37
COOKIES, BARS & BROWNIES
4 tablespoons (2 oz/60 g)
unsalted butter, very soft,
plus more for greasing
½ cup (2½ oz/75 g)
all-purpose flour
½ teaspoon baking powder
1 large egg
¼ cup (2 oz/60 g)
granulated sugar
2 teaspoons orange-flower water
Confectioners’ sugar, for dusting
MAKES 1 DOZENMAKES 1 DOZEN
MADELEINESMADELEINES
Chuck’s Madeleines
In the late 1950s, Chuck Williams began importing French bakeware for Williams Sonoma, and
tinned madeleine pans were among the first items he stocked. This is his recipe for the little sponge
cakes that are baked in scallop shell–shaped molds. Always butter your pan, even if it’s labeled
nonstick, as these delicate cookies can easily stick.
Preheat the oven to 400°F (200°C). Generously butter a 12-mold madeleine pan.
In a bowl, sift together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg,
granulated sugar, and orange-flower water on medium speed until combined, about 30
seconds. Raise the speed to medium-high and beat until the mixture has quadrupled in
bulk and is very thick, about 10 minutes. Stop the mixer and, using a rubber spatula,
carefully fold in the flour mixture and then the butter.
Spoon the batter into the prepared molds, filling each about three-fourths full and leaving
the batter mounded in the center of the wells.
Bake until the madeleines are lightly browned around the edges and on the bottom,
8–10 minutes. Immediately turn the madeleines out onto a wire rack. Using a fine-mesh
sieve or a sifter, dust them with confectioners’ sugar. Serve warm.
TIP For an even more delicate texture, swap some or all of the all-purpose flour for cake
flour. Make sure the butter is very soft so that it folds in easily.
VARIATIONS
Almond Madeleines
Replace the orange-flower water with 2 teaspoons almond extract.
Lemon Madeleines
Replace the orange-flower water with 2 teaspooons grated lemon zest and
1 teaspoon fresh lemon juice.
38
BAKING FAVORITES
1¾ cups (7½ oz/210 g) plus
1 tablespoon all-purpose flour,
plus more for dusting
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup (4 oz/115 g) unsalted
butter, at room temperature
¾ cup (5 oz/140 g) sugar
2 large eggs, at room temperature
2 teaspoons vanilla bean paste
1 cup (6 oz/170 g) dried tart
cherries
¾ cup (3¾ oz/110 g) hazelnuts,
toasted, skinned, and coarsely
chopped
1 tablespoon Frangelico
1 teaspoon grated orange zest
1 cup (6 oz/170 g) semisweet
chocolate chips
1 tablespoon canola oil
Flaky sea salt, for sprinkling
