teaspoon finely shredded lemon peel
cup sifted powdered sugar
cup all-purpose flour
teaspoon baking powder
cup margarine or butter, melted and cooled Powdered sugar
Grease and flour twenty-four 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 till thick and satiny. Sift together flour and baking powder. Sift one-fourth 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° oven for 10 to 12 minutes or till 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.