• Preheat oven to 375F
• In the bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light, fluffy, and has a light yellow color.
• Melt the butter and let it cool to room temperature
• Sift together the dry ingredients: flour, corn starch, baking powder, and salt

• Add melted butter into the egg and sugar mixture and mix for a one minute
• Stir the dry ingredient mixture into the batter with a rubber spatula

• For better results, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.  (I usually skip this step if I don’t have time.)
• You don’t want your dough to stick to the pans, make sure you butter the madeleine pans

•  Drop the batter into each shell with a spoon, filling ¾ full.

• Bake the madeleines for 9-10 minutes until they’re golden and spring back when touched

•  Remove the pan from the oven and turn the pan upside down on a cooling rack or a baking sheet.
• Dust with confectioner’s sugar

Enjoy!

Yield: 8Author: imagecooking.comPrint Recipe

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20 minute Madeleine Cookies

ingredients:

• Unsalted butter – 1 stick (1/4 pound)
• 3 large eggs
• 2/3 cup of sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt

instructions:

1. Preheat oven to 375F.
2. In the bowl of an electric mixer, with the paddle attachment, beat eggs, sugar, and vanilla on medium sped until light, fluffy, and has a light yellow color.
3. Melt the butter and let it cool to room temperature.
4. Sift together the dry ingredients: flour, corn starch, baking powder, and salt.
5. Add melted butter into the eggs and sugar mixture and mix for one minute.
6. Stir the dry ingredients mixture into the butter with a rubber spatula.
7. For better results, cover the bowl with plastic wrap and let it chill in the fridge for about 30 minutes. (I usually skip this step if I don’t have time).
8. You don’t want your dough to stick to the pans, make sure you butter the madeleine pans.
9. Drop the patter into each shell with a spoon, filling it about 3/4 full.
10. Bake the madeleines for about 9-10 minutes until they’re golden and spring back when touched.
11. Remove the pan from the oven and turn the pan upside down on a cooling rack or a baking sheet.
12. Dust with confectioner’s sugar.

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