|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1|
|Cointreau/1 tablespoon extract||2 Tablespoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), melted|
Beat the eggs and sugar together until completely dissolved.
Stir in lemon rind and Cointreau.
Sift flour over egg mixture and fold in gently, just until blended.
Gradually fold in cooled and melted butter.
Fill buttered and floured madeleine molds 3/4 full.
Bake for 15-20 minutes at 375Â°.
Cool on racks 5 minutes.
Remove from molds and invert on racks to finish cooling.
Cookies may be dusted with superfine sugar when cool.