Speciality item: Madeleines

In this world there is a beautiful cookie.  Really, it's more like a tender little butter cake served warm and sprinkled with a dusting of sugar.

And it is called a madeleine.

Now, these aren't like your basic drop cookies or roll and cuts.  It does take some special equipment, a little patience, and a lot of love.  But I think you'll agree once you've tasted one that the results are entirely worth it.

Our specialty equipment for this item is a madeleine pan.  They're becoming more and more common, so you might even find one at Kmart or Target, but of course the internet always has you covered.  Make sure it has twelve "shells" and if you can, get one with a smooth lip (Some of the older ones have a SHARP down turned edge that will cut you like a knife)

Ingredients
2 eggs, room temperature (I usually set mine out the morning I know I'm going to make them)*
1/2 teaspoon salt
1 teaspoon vanilla, best quality you can get
1 tablespoon lemon or orange zest (whichever you like the taste of better.  Or you can leave this out)
1/2 cup of sugar, plus more for dusting
1/2 cup of flour, plus more to dust the pan
1/4 cup of butter, melted and cooled

Directions
Thoroughly butter your  madeleine pan and dust the shells with flour (Shake out the excess)

Whisk the eggs, salt, vanilla, and zest quickly until they begin to lighten in color.  Still whisking, gradually add in the sugar.

Whisk on high speed until the mixture thickens and looks to be white.  As you move the whisk through the mixture, it will hold the shape of the ripples for just a moment after you move the whisk away.

Using a large spatula, sprinkle the flour a  little at a time on top of the mixture and fold in (for a detailed explanation of how to fold in ingredients, go here to watch a video).  Continue sprinkling on flour and folding in until you have it thoroughly mixed, making sure to scrape the sides and bottoms.

Pour the melted butter around the edges of the bowl and fold in until thoroughly mixed.

Spoon the mixture into the shells.  Leave each shell a little less than full until you've filled the last one, then even them out with the remaining batter.

Bake at 375 for 14-17 minutes, or until they're golden brown and they pop back to form when you poke the middle of a shell.

Loosen the edges of the shells with your fingernails or a knife and lay them curved side up on a plate or towel and sprinkle with sugar while still warm.  Eat right away!
*Room temperature eggs beat up faster.  If your eggs are cold, everything will take a lot longer