Christmas has rolled around again, and it's time to dust off the Accordion Treats recipe. These treats, an American twist on the French Madeleine, are light and buttery cakes (or maybe cookies?) with crisp ends and a soft center. The moniker was given because of the unique pan the baker has to fashion out of foil in order to create the signature shape. Accordion treats are simple to make, and a favorite of many of Senior Saints.
Preheat oven to 325 degrees.
Fold 1 yard of foil in half lengthwise and fold into 1" accordion pleats. Place on cookie sheet. Lightly spray with non-stick pan spray if desired.
Cream until light and fluffy:
3/4 cup room temperature butter or margarine
3/4 cup sugar
Beat in one at a time:
1 tsp vanilla
1/4 tsp. salt
1 cup (5 oz) flour
Drop by teaspoonfuls into the center of each pleat of the foil. Too much batter causes the treats to run out the ends of the foil. Bake 18 - 26 minutes until the cookies are deep golden brown on the ends and have golden centers. Allow to cool for about 5 minutes, pull the foil flat to release one side of the treat, and then carefully remove the treats to a wire rack to cool. Use opposite side of foil and refold the accordion for the next batch.
Melt together using 50% and 30 second bursts in the microwave:
1 cup dark chocolate chips
1 tsp shortening or coconut oil
Drizzle treats with dark chocolate using a fork.
- Try different flavorings: lemon, orange, almond, and anise are all delicious.
- Add 1/2 finely chopped nuts to the batter.
- Dip the ends in chocolate and roll in crushed nuts or toasted coconut.
- Sprinkle with powdered sugar instead of using chocolate.
- Serve plain cookies with a dip.