2 eggs
1/2 tsp. vanilla
1/2 tsp. finely shredded lemon peel
1 c. sifted powdered sugar
2/3 c. all-purpose flour
1/4 tsp. baking powder
1/2 c. butter, melted & cooled
Powdered sugar

Grease and flour 24 (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 until thick and satiny.

Sift together flour and baking powder. Sift 1/4 of flour mixture over egg mixture; gently fold in. Fold in remaining flour by fourths. Fold in butter. Spoon into the prepared molds, filling 3/4 full. Bake in a 375 degree oven for 10 to 12 minutes or until 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.