Cathy's Madeleines

These have a pound-cake texture – the best!! This recipe is based on one from Bon Appetit. To make spiced madeleines, add ½ teaspoon ginger, ½ teaspoon cinnamon, 1/8 teaspoon allspice, 1/8 teaspoon ground pepper, and a pinch of cloves, to the flour. Subsitute honey for half of the sugar.

• Ready In: 23 mins
• Serves: 15
• Yields: 30 cookies

Ingredients

• 2  large eggs
• 2⁄3 cup sugar
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  grated lemon peel
• 1  pinch salt
• 1  cup all-purpose flour
• 8  tablespoons butter, melted and cooled slightly
• 1  tablespoon powdered sugar

Directions

1. Preheat oven to 375 degrees F. Prepare Madeleine molds by brushing with Pan Release Professional Pan Coating (food.com recipe # 78579).
2. Using electric mixer, beat eggs and sugar in a large bowl, just until blended.
3. Beat in vanilla, lemon peel, and salt.
4. Add flour, beat until just blended.
5. Gradually add cooled butter in steady stream, beating just until blended.
6. Spoon 1 tablespoon batter into each indentation in pan.
7. Bake until puffed and brown, about 16 to 18 minutes. Cool 5 minutes, then gently remove from pan.
8. Repeat process, brushing pan with Pan Release before each batch. Makes about 30.
9. Dust cookies with powdered sugar before serving.