Yield: 20–22 cookies | Prep Time: 10 minutes | Cook Time: 12–14 minutes
This French cookie delicacy pairs wonderfully with your afternoon tea out on the front porch. I love making these for my niece’s tea parties to add an authentic touch.
INGREDIENTS
2 large eggs
⅔ cup granulated sugar
1 teaspoon vanilla or almond extract
½ teaspoon lemon zest
Pinch of sea salt
1 cup all-purpose flour
10 tablespoons (1¼ sticks) unsalted butter, melted and cooled
Confectioners’ sugar for dusting
DIRECTIONS
1. Preheat the oven to 375°F. Butter and flour a nonstick madeleine pan.
2. In a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat the eggs and granulated sugar until blended. Beat in the vanilla, lemon zest, and sea salt.
3. Add the flour and beat until blended. Gradually add the butter slowly until blended.
4. Spoon 1 tablespoon of the batter into each indentation in the prepared pan.
5. Bake until puffy and brown, 12 to 14 minutes.
6. Cool for 5 minutes. Carefully remove from the pan.
7. Let the pan cool. Repeat the process with the remainder of the batter.
8. Dust with confectioners’ sugar. Serve.