Name: Lemon Madeleines
Cuisine: Cookies and Bars
Ingredients: 2 large eggs; 2/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon peel; Pinch of salt; 1 cup all-purpose flour; 10 t (1-1/4 sticks) unsalted butter, melted, cooled slightly; Powdered sugar

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From the Wildflowers Inn, North Conway, NH.

Ingredients

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

Pinch of salt

1 cup all-purpose flour

10 t (1-1/4 sticks) unsalted butter, melted, cooled slightly

Powdered sugar

Instructions

Preheat oven to 375 degrees F. Generously butter and flour pan for large madeleines* (about 3x1-¼ inches). Using electric mixer, beat eggs and ⅔ cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. *A metal mold with scallop-shaped indentations, sold at cookware stores.