Here is my holiday solution to the madeleine. I got this recipe from the NY Times Dessert Cookbook. It is a great collection of medium to advanced pastries from the best restaurants around the world. They aren’t easy, but are usually rewarding as long as you have some specialty extra ingredients lying around. As I was making these, I discovered I didn’t have baking powder, so instead of halting, I used pancake mix. Good alternative surprisingly! You first brown the butter with molasses and brown sugar and voila! I was originally going to send them home, but they never made it to San Francisco…..