Description
The greatest afternoon tea cookie. You can sprinkle the top with confectioners’ sugar or dip the tips in chocolate.
Ingredients
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 cup confectioners’ sugar
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ cup butter, melted and cooled
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
- Beat eggs
- vanilla
- and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners’ sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture
- gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds
- filling 3/4 full.
- Bake in the preheated oven until the edges are golden and the tops spring back
- 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
- Sift confectioners’ sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
Servings: 12