1 1/2 dozen cookies
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch of salt
1 cup all-purpose flour
10 tablespoons (1 1/4 stick) butter, melted
confectioners (powdered) sugar
Preheat oven to 375°F. Using Pan Release, generously grease pan for large madeleines*.
In a large mixing bowl, beat eggs and sugar together at medium speed just until blended. Beat in vanilla, lemon peel and salt. Add flour. Beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in madeleine pan. Bake for 16 minutes until puffed and brown. Cool 2 minutes. Gently remove from pan and place on wire rack. Dust cookies with powdered sugar. Leave on rack until cool.
*A metal mold with scallop-shaped indentations.
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