It's Raining, It's Pouring...

We are on day 1 of a week of heavy rain and I'm already tired of the local new-stations interrupting my "important" television programs. I also got a little stir crazy and started a project of going through ALL my magazines tearing out the recipes, vacations, dream kitchens, and garden ideas of which have, in the past, joined a large collection sitting in the attic. But not Today! I'm challenging myself to whittle down said collection and cook/bake 2 recipes a week to decide if they are keepers. I started with a recipie that I've been holding onto for years because I didn't have the proper pan...but thanks to my sister, I can now make Madeleines. I have to admit I was nervous after I folded in the flour. The dough was so lumpy, but I didn't want to over mix so I did as the recipe asked and walked away for about 45 min. The batter was forgiving as I spooned into the molds the lumps melted away and the cookies came out looking and tasting great. Watch out Starbucks - I can make my own.

   LEMON MADELEINES   

   .   3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans

   .   1 1/2 cups cake flour, sifted (not self-rising)

   .   1/2 teaspoon baking powder

   .   1/4 teaspoon coarse salt

   .   3 large eggs

   .   2 large egg yolks

   .   3/4 cup granulated sugar

   .   1 teaspoon pure vanilla extract

   .   2 tablespoons finely grated lemon zest

   .   2 tablespoons fresh lemon juice (2 to 3 lemons total)

   .   Confectioners' sugar, for dusting (optional)    

Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
Sift flour, baking

powder, and salt into a bowl; set aside.

Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of

an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale

and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg

mixture. Let rest 30 minutes.

Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans

halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool

slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if

desired. Cookies can be stored between layers of parchment in airtight containers at

room temperature up to one day.