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  • Prep Time


  • Total Time


  • Servings



  • 2


  • ½

    teaspoon vanilla

  • ½

    teaspoon finely shredded lemon peel

  • 1

    cup sifted powdered sugar

  • cup all-purpose flour

  • ¼

    teaspoon baking powder

  • ½

    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.


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