L e m o n M a d e l e i n e s Yield: 1 – 1 ½ dozen depending on the size of your pan.

Step 1: Preheat oven to 375° F. Spray two Madeleine pans well with non-stick baking spray. Madeleine pans

mold cakes into scallop shapes and can be found at cookware shops. Step 2: Put eggs and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-

high speed until pale and thickened – this takes just a few minutes. Beat in vanilla, lemon peel and salt. Step 3: Add flour and beat until just blended – do not overmix. Step 4: Gradually pour in melted butter that’s cooled a bit in a steady stream as the mixer beats on medium-high

speed. Stop when it’s just blended. Spoon about 1 tablespoon of batter into each indentation in the pan. Step 5: Bake cookies, rotating pans halfway through, until the edges are lightly browned – about 10 - 15 minutes. Step 6: Let cookies cool a bit before removing them from the pans and placing them on wire racks. Step 7: If desired, sprinkle with confectioners’ sugar when fully cooled. Step 8: Cookies can be stored in an air-tight plastic container at room temperature for up to one day. Use

parchment paper to separate the cookies. If storing, wait until you are ready to serve them before sprinkling them with sugar.

Madeleine Ingredients:

2 large eggs 2/3 cup sugar 1 teaspoon pure vanilla extract 1 tablespoon finely grated lemon zest pinch of salt 1 cup all-purpose flour 10 tablespoons (1 ¼ sticks) unsalted butter, melted confectioners’ sugar for dusting