Easter Cookies

Normally, rolled sugar cookies are associated with childhood Christmas activities--but they're so versatile. The cutouts and decorations available make them suitable for any time of the year and any occasion. 

Since I usually make cookie dough in a big batch to use at different times, all I had to do was pull this dough out of the freezer. I'm not sure if I've found the perfect dough recipe yet, but this one might be close.

I let it defrost (or if you've made fresh I would recommend chilling for about an hour), rolled it out on the counter in a combination of flour and sugar to prevent sticking, used the adorable Easter-shaped cutouts, and decorate to your heart's content.

French Madeleines

I've always loved madeleines. Something about their delicate nature or unusual shape has always drawn me to them. Most people's familiarity with madeleines probably comes from their standing in line at Starbucks where they're conveniently packaged for sale.

But the traditional French madeleine or petite madeleine is surprisingly easy to make and very satisfying. Madeleines are actually very small sponge cakes with a distinctive shell-like shape acquired from being baked in a specialty pan. Considering that April 1 felt much more like March 1 than the entire month of March, the overcast skies and cool temperatures beckoned for some these delightful comfort cookies.

I used this recipe and was very pleased with the result. I'm excited to try other variations in the future. I also look forward to having a few tomorrow with my tea.