Madeleines, how do I love thee...

For some reason, these cookies remind me of Sharon Chen. Maybe it's just anything French? I learned the recipe when my old roommate professed a love for these cookies. I have to admit - she was right. They're delicious and the perfect afternoon snack with a good cup of coffee.

Madeleine Cookies

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup white granulated sugar (plus more for decoration)
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 tablespoon lemon zest

Preheat your oven to 375 degrees, and butter and flour your madeleine molds (if you have them) and set aside. In a microwave, melt the butter for 20 seconds and set aside to cool. In a small mixing bowl, beat eggs, vanila, and salt until light and fluffy. With your beaters on medium, add in the sugar, and beat constantly for 5 minutes. You want it to be light and fluffy.

Gently add the flour into the mixture, 1/4 cup at a time and fold into mixture - keeping the air in. Add the lemon zest and butter in by folding with a spatula. Immediately spoon the batter into your buttered molds (you can also use a cupcake tin though, they won't be true madeleines!). The batter will be a little bit over the top of the molds - this is okay!

Bake for 13-15 minutes. They should be lightly browned and springy. Wait 5 minutes, then turn the cookies out onto a rack and sprinkle with some additional sugar.