3/4cupunsalted butter1 1/2 sticks, melted, plus more for pans
1 1/2cupscake floursifted (not self-rising)
1/2teaspoonbaking powder
1/4teaspooncoarse salt
3large eggs
2large egg yolks
3/4cupgranulated sugar
1teaspoonpure vanilla extract
2tablespoonsfinely grated lemon zest
2tablespoonsfresh lemon juice2 to 3 lemons total
Confectioners' sugarfor dusting (optional)
Instructions
Preheat oven to 400 degrees. Butter two madeleine pans; set aside. 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.
Notes
Recipe By: Martha Stewart Living, December 2005
Yield: 2 dozen