Tuesdays are my long days. Teaching, class, lesson-planning. Cue sleepiness.

Tonight I decided to bake Martha Stewart’s madeleines, listen to pretty folksy music, and go to sleep far too early to get anything productive done.

Homemade madeleines are so delicious and pretty. They’re more like little cakes than cookies. lv, molly

Lemon Madeleines

3/4 C unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 C cake flour, sifted (not self-rising)
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs
2 large egg yolks
3/4 C granulated sugar
1 tsp pure vanilla extract
2 Tbl finely grated lemon zest
2 Tbl fresh lemon juice (about 2 lemons’ worth)
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees. Butter two madeleine pans; set aside. (I only have one, so I just bake them in shifts.)
Sift flour, baking powder, and salt into a bowl; set aside.
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.
Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day. Do eat or give away quickly! Madeleines don’t have a long shelf life.


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