Cardamom!

Cardamom: Found in the spice aisle. Comes in pods or the much more elusive ground form. Good in everything. Believe it.

Maybe you need some proof?

Orange Cardamom Madeleines:
adapted from Williams-Sonoma Essentials of Baking

2 eggs
1/2 cup sugar
1/4 tsp salt
3/4 tsp vanilla extract
1 tsp cardamom
1/2 cup flour, sifted
2 tsp finely grated orange zest
1/4 unsalted butter, melted

for the glaze:
1 1/2 cup powdered sugar
orange juice


* Very important:  before you do anything, take some time and brush room temperature butter into your madeleine mold. Very advantageous to take your time and make sure every crevice is coated. Then dust with flour, making sure it gets into all the aforementioned buttered crevices -  you'll thank me later when your madeleines don't stick to the pan. 
P.S. Don't be silly and attempt to bake these in a mini-muffin tin. It doesn't work.  Trust me.

Preheat oven to 375.  In a large bowl, combine the eggs, sugar and salt - mix on high until pale and fluffy (about 5 minutes). Beat in vanilla and cardamom until incorporated.

Fold in flour until *almost* incorporated. Add orange zest and and half the butter -Fold in gently until *almost* incorporated. Add remaining butter and gently fold in until completely mixed.

Pour batter into prepared molds and bake until the cookies spring back when touched, 8-12 minutes. Immediately invert the pan onto a wire rack to remove the cookies from the mold. Let cool completely.

Meanwhile, make the glaze:  put powdered sugar into a small bowl and add orange juice a teaspoon at a time until it reaches a thick, but dip-able consistency.   Dip the cooled cookies halfway into the glaze and let the excess run off. Place cookie on wire rack to harden up- just a couple minutes.

Next up! Chocolate Cardamom Cupcakes.... get excited.