Last night I made these savory madeleines (http://www.williams-sonoma.com/recipe...) for a party I'm having tonight. This was my first time trying this recipe so I didn't mess around with it too much, other than using AP flour instead of cake flour. The madeleines have a pretty good flavor-- not too strong on the rosemary, just enough salt, maybe too mild on the Parmesan-- I will definitely make them again.
So my challenge: I accidentally overbaked my first batch, which is still tasty (not burned) but unfortunately just barely too tough and dry to serve to guests as-is. I'm thinking they could be salvaged by the addition of some kind of glaze or even a light dipping sauce, but not sure exactly what I can come up with that will match the savory flavors. Any ideas?