Notes: Madeleine pans have shell-shaped indentations and are usually used to make a soft, spongy cookie traditional in France. You can order the pans from Williams-Sonoma. If you have only one pan, you can bake the cookies in batches; be sure to cool the pan under cold running water and dry it thoroughly before baking the next batch. Store cookies airtight at room temperature up to 3 days; freeze to store longer.
1 cup (1/2 lb.) butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
How to Make It
Lightly butter 18 madeleine molds (1 1/2 to 2 1/2 in. long; see notes) or coat lightly with cooking oil spray.
In a bowl, with a mixer on high speed, beat butter and granulated sugar until smooth. Beat in egg, egg yolk, orange peel, and vanilla until well blended, scraping down sides of bowl as necessary.
In a small bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well incorporated. Pinch off 1-inch balls of dough and press evenly into prepared madeleine molds.
Bake cookies in a 325° regular or convection oven until edges are lightly browned and centers feel dry and firm to the touch, 12 to 14 minutes. Immediately invert pans to release cookies onto racks and dust shell-patterned sides with powdered sugar. Let cool.