| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Finely shredded lemon peel |
| 1 | c | Sifted powdered sugar |
| 2/3 | c | All-purpose flour |
| 1/4 | ts | Baking powder |
| 1/2 | c | Margarine or butter, melted & cooled |
| Powdered sugar |
INSTRUCTIONS
Grease and flour 24 (3 inch) madeleine molds; set aside. In a medium bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together flour and baking powder. Sift 1/4 of flour mixture over egg mixture; gently fold in. Fold in remaining flour by fourths. Fold in margarine. Spoon into the prepared molds, filling 3/4 full. Bake in a 375 degree oven for 10 to 12 minutes or until edges are golden and tops spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto rack and cool. Sift additional powdered sugar over tops. Store in freezer. Makes 24. Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton <[email protected]> on Mar 10, 1997.
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