I have a question about the recipe "Glazed Eggnog Madeleines" from Food52. Any advice on converting this recipe to a cake batter or drop cookies if you don;t have a madeline pan?
I'd try a mini-muffin tin if you have that.
Or you could place scoops of batter on sheet pan or in brownie pan or cake pan and just bake.
If they spread and semi-merge during baking, just cool and cut apart. Dust with icing sugar and serve.