Madeleine Cookies
"And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray…my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane".-Marcel Proust These are lovely little morsels, a mix between a cookie and a cake. Golden crispy on the outside, and soft on the inside. Really easy to make, so very delicious, and I promise they will vanish right before your eyes. 2 large eggs 2⁄3 cup sugar 1 teaspoon vanilla extract 1⁄2 teaspoon grated lemon peel 1 pinch salt 1 cup all-purpose flour 10 tablespoons unsalted butter, melted, cooled slightly powdered sugar Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 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 ble...