A madeleine is a French sponge cake baked in a small, shell-shaped mold and eaten as a cookie, especially with tea or coffee.

Madeleines

2 eggs
½ teaspoon vanilla
½ teaspoon finely shredded lemon peel
1 cup sifted powdered sugar
⅔ cup all-purpose flour
¼ teaspoon baking powder
½ cup margarine or butter, melted and cooled

Powdered sugar

Directions:

1. Grease and flour twenty-four 3-inch madeleine molds; set aside.

2. In a medium bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes.

3. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes or till thick and satiny.

4. Sift together flour and baking powder. Sift one-fourth of flour mixture over egg mixture; gently fold in.

5. Fold in remaining flour by fourths. Fold in margarine.

6. Spoon into the prepared molds, filling ¾ full.

7. Bake in a 375° oven for 10 to 12 minutes or till edges are golden brown and tops spring back when touched lightly.

8. Cool in molds on a wire rack for 1 minute. Loosen cookies with the point of a knife. Invert cookies onto wire rack and cool.

9. Sift additional powdered sugar over tops. Store in freezer.

Yield: 24 cookies