RecipeMuncher

We all know about the French macaron and Proust’s by now clichéd madeline.  But these little cookies don’t even approach the macron’s fussiness, or the madeline’s smooth refinement.  They have that wonderful, almost grainy texture from the cornmeal, while the lemon zest brightens their buttery flavor.   In Bruce Healy’s fantastic The French Cookie Book, they’re described as a rare cookie, hailing from the Bresse region of southern Burgundy.  Traditiona (...)