These tender-crumbed cookie-cakes are a classic French treat and perfect alongside a cup of coffee or tea. The flavors of eggnog put this recipe squarely in the holiday realm, making it a great addition to your seasonal cookie assortment. For the best results, chill the batter and freeze the pan. The madeleines are best when eaten the day they are made. <br /> <br />NOTE: Special equipment is needed for this recipe: 12-mold standard-sized madeleine pan; 1 tablespoon cookie scoop (optional); wooden skewer or similar tool <br /> <br />Excerpted from Holiday Cookies by Elisabet der Nederlanden (Ten Speed Press). Copyright © 2017.

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