---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Christmas
       Yield: 3 dozen
       3 tb (plus 1 1/2 teaspoons)
            Unsweetened cocoa
       3 tb Boiling water
       3    Large eggs
   1 1/2 ts Pure vanilla extract
   1 1/4 c  Sifted cake flour (sift into
            Cup and level off)
     3/4 c  (plus 2 tablespoons) sugar
     3/4 ts Baking powder
     1/4 ts Salt
      13 tb Unsalted butter (softened)
       2 tb Sugar
     1/4 c  Water
       1 tb Kahlua
   Preheat oven to 350F.
   In a medium mixing bowl, whisk together the cocoa and
   water until smooth. Allow the mixture to cool to room
   temperature, then lightly whisk in the eggs and
   vanilla extract.
   In a large mixing bowl, combine the remaining dry
   ingredients and mix on low speed for 30 seconds to
   blend.  Add half the chocolate mixture and the butter
   to the dry ingredients.  Mix on low speed until the
   dry ingredients are moistened.  On medium speed (high
   speed if using a hand-held mixer), beat for 1 minute
   to aerate and develop the structure.  Scrape the sides
   of the bowl.  Gradually add the remaining chocolate
   mixture in 2 batches, beating for 20 seconds after
   each addition to incorporate the ingredients and
   strengthen the structure.  Scrape the sides of the
   bowl.  Scrape the batter into a gallon capacity
   freezer bag, close it securely, and cut off a small
   piece from one of the corners of the bag.  Pipe the
   batter into buttered madeleine molds, filling them not
   quite full.  Leave the remaining batter in the bag,
   refrigerated, for the following batches.
   Bake for 10-12 minutes or until a tester inserted in
   the center comes out clean and the madeleines spring
   back when pressed lightly in the centers. For even
   baking, rotate the molds from top to bottom and front
   to back halfway through the baking time.
   Unmold madeleines onto wire racks to cool completely.
   If desired, these madeleines may be brushed with a
   Kahlua syrup made as follows:
   In a small pan, stir together the sugar and water.
   Bring to a full rolling boil.  Cover immediately and
   remove the pan from the heat.  When cool, swirl in the
   If desired, brush the madeleines on both sides with
   the syrup.  Wrap each one separately in plastic wrap.
   For the most attractive appearance, store them without
   the syrup and brush on the syrup a day or so before
   you plan to serve them.
   Store in an airtight container at room temperature, or
   in the refrigerator or freezer.
   Keeps 3 days without syrup, 1 week with syrup, at room
   temperature; 2 weeks refrigerated; 3 months frozen.
   Tips: If you do not have enough madeleine molds to
   bake all the batter at one time, store the batter in
   the refrigerator and bake it in batches. Rinse out the
   molds after each batch and butter them.
   If you are planning to use the madeleines to dunk,
   omit the syrup; madeleines should be a little dry so
   that they act like sponges.  The syrup helps to
   preserve the moistness and will greatly extend their
   keeping qualities, which is helpful if you are
   planning to give them as gifts.
   The syrup allows the cookies to keep over 1 week at
   room temperature.  If you are planning the eat them
   the same day or the next, omit the syrup or use only a
   sprinkle of Kahlua.  The subtle coffee flavor
   accentuates the chocolate.
   From: Rose’s Christmas Cookies by Rose Levy Beranbaum