Dear SOS: Years ago there was a recipe for (pistachio) madeleines in the newspaper. I have misplaced the original and would really like to make them again.
Dear Jim: These madeleines are light in texture and delicately flavored, the subtle nuttiness of the pistachios perfectly balanced by the clarified butter. The recipe is adapted from a recipe by Keswick Hall hotel, near Charlottesville,Va., and originally ran in 1999.
Total time: 45 minutes
Servings: Makes 3 1/2 dozen cookies
Note: Adapted from Keswick Hall in Virginia. To make the clarified butter, heat 1 1/2 cups (3 sticks) butter in a small saucepan over low heat; allow the butter to melt and separate, then spoon off any foam on the top and remove the pan from the heat. Gently ladle out the clear (clarified) butter, leaving the milky residue in the bottom of the pan. Refrigerate the butter until it is firm but not hard, about 2 hours.