Chocolate Madeleines

Ingredients:

2 Eggs
75 g Sugar
50 g Plain Flour
1 Teaspoon Baking Powder
2 Tablespoon Dutch Process Cocoa Powder
60 g Unsalted Butter, melted
30 g Mini Chocolate Chips for Toppings, option

Directions:

Preheat oven to 180 degree.

Place eggs and sugar in a bowl and whisk using a balloon whisk till combine.

Sift flour, baking powder and cocoa powder together for at least once.

Spoon sifted flour(s) over egg mixture and fold through with melted butter.

Spoon mixture into greased Madeleine tin or Silicon Mold until almost to the rim. (Sprinkle a few mini chocolate chips on it if you are using)

Bake for 10 minutes or until Madeleine spring back when lightly press.

Recipe by Donna Hay's

Dried Cranberry Shortbread Hearts

Ingredients:

1 cups (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Directions:

1. Heat oven to 325 degrees with a rack in center. Combine butter, confectioner's sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

2. Pat dough evenly into a 8- or - 9-inch square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side, to work surface. Use 1 1/2 - to - 2-inch heart cookie cutter to cut out the cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

Recipe by Martha Stewart