The Finer Cookie: Lemon Thyme Madeleines

By Kimberlie Robert

Maybe Lemon Thyme Madeleines at a Clam Bake is an obtuse category. I could have added them to Cookies in the Garden, as is most obvious. Yes, they are always delicious dunked in tea/coffee/milk, but they would also be equally wonderful on a salty plate of clams, mussels, lobster and shrimp. The brine would open up the lemon and thyme and the sweet would balance the salt. Think about it a minute; sweet corn bread soaks up salty juices and gravy. These Lemon Thyme Madeleines, with their very crunchy shell and cake texture would be very easy to tuck in between shellfish on a paper plate, on the beach, around the fire pit. Let me know how it goes at the Luau (in the middle of winter!).

Click here for the  Lemon Thyme Madeleines.

More Finer Cookie recipes:

Lemon Macaron with a Tart Lemon Curd Center
Sour Cherry Amaretti
Sesame Coconut Shortbreads
Panellete de Pinyon
Hazelnut Lime Sticks
Espresso Chocolate Fudge Cookies
Coconut Alfajores
Cinnamon Wafers
Sweet Ricotta Peach Cookies
Currant Caraway Shortbreads
Chocolate Pretzels
Orange Truffles
Churros with Cinnamon
Pecan Polvorones with Muscovdo
Flourless Peanut Butter with Bourbon Soaked Peanuts and Smokey Bacon
Corn Meal and Olive Oil Biscotti
Browned Butter and Red Wine Brownies
Elsa’s Rye Cookies
Sweet Sheep Sugar Cookies
World Peace Cookie
Cocoa Swirl Meringue
Vanilla Ice Wine Tea Cookie
Sweet Potato Panelettes with Cardamon
Holy Mole Chocolate CookieSesame Seed Nougat CookieFlorentines
Chewy Granola Bars with Coconut and Cranberries
Lemon Pepper Biscotti

Photographed by Kimberlie Robert

kimberlie robert

Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.

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