Oxmoor House
3 dozen


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1 1/4 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2/3 cup sugar
2 teaspoons grated lemon rind
1 cup butter or margarine, melted and divided
Sifted powdered sugar


Sift together cake flour, baking powder, and salt in a small mixing bowl; set aside.

Beat eggs in a large mixing bowl until light and fluffy; add vanilla, beating well. Gradually add sugar, beating until volume of batter has increased 4 times.

Gradually fold in reserved flour mixture and grated lemon rind. Add 3/4 cup melted butter, stirring until thoroughly blended. Set aside.

Brush madeleine pan with remaining 1/4 cup melted butter; spoon reserved batter into each shell, filling three-fourths full. Bake at 350° for 12 minutes or until lightly browned.

Remove from madeleine pans, and cool completely on wire racks. Sprinkle each cookie with powdered sugar. Dip one-third of each cookie into Chocolate Glaze; place on waxed paper-lined cookie sheets, and refrigerate 2 hours. Store in airtight containers.

Created date

February 2010