MAIDA HEATTER'S CHOCOLATE MADELEINES

Steps:

• You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
• Preheat the oven to 375 degrees.
• Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
• Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
• Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
• Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
• Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.