Cookies, candy and fruitcakes are mainstays during the December holidays.
Whether for enjoying at home with loved ones, leaving out for Santa or packaging in bags and boxes with pretty bows to give as gifts, a bite of something sweet hits the spot.
As much as we love the classic versions of these sweet treats, sometimes we yearn for something just a little bit different.
So ...
Instead of boozy, artificially colored fruit and nut studded cake, we took a fresher, lighter route and made madeleines filled with hazelnuts, white chocolate and dried cranberries — the essence (minus the booze) is still here, but these little cakes are ready to eat and share the same day they are made. They will keep in an airtight container (such as a zip-close bag) at room temperature for up to 3 days or in the freezer for up to 2 months.
White Chocolate, Cranberry, Hazelnut Madeleines
5 tablespoons softened butter, PLUS more for pan
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon fine salt
½ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
Heaping ¼ cup toasted and chopped hazelnuts
Heaping ¼ cup white chocolate chips
¼ cup sweetened dried cranberries
Heat oven to 350 degrees.