Instructions

1. Place butter in a small saucepan, slowly melt butter and reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes.
2. Pour melted butter into a small bowl and stir the vanilla and lemon zest into the butter, then set aside and allow tocool.
3. In a separate bowl whisk together the flour, baking powder, and salt, set aside.
4. Using a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding all the sugar.
5. Increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes.
6. Turn off the mixer. Fold in the flour mixture in three additions, stirring just until combined.
7. Gently fold in butter mixer to batter until incorporated.
8. Cover the bowl and refrigerate for at least 4 hours.
9. Preheat the oven to 375*, generously butter Madeleine mold pan, lightly flour, shake the excess flour out, set aside.
10. Remove batter from refrigerator and allow to set in room temperature for 20-30 minutes.
11. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. ( a medium scoop is 1 3/4 ounce)
12. Bake for 12 minutes, or until the center has risen and they're golden brown.
13. Remove and allow to cool slightly in the pan. If they're sticking slightly you can use a small knife to loosen edges.
14. Dust with powdered sugar if desired. Best served warm.

• Course : Appetizer
• Recipe Type : Cookies & BarsDesserts