I've never been one for the cookies in the US. I admit, some of them taste very good (snickerdoodles come to mind), they are generally too sugary and buttery. This light and airy cookie with a hint of lemon and a slight sweet taste prevails in our household. Luckily, it was also found to be popular with others. Super-easy to prepare. Maybe its only disadvantage is that it is best fresh...though there is never any left to store.
1/3 cup sugar
0.5 tsp vanilla extract
0.5 tsp grated fresh lemon peel
0.5 cup flour
0.25 tsp baking powder
5 tbsp butter
Preheat oven to 375F, butter and flour madeleine shape (12 cookies).
Melt butter and allow to equilibrate back to room temperature.
Using electric mixer, beat the eggs and the sugar until white and frothy (about 5 minutes). Add the vanilla and lemon peel. Mix a small pinch of salt and the baking powder with the flour. Add to the egg mix.
Pour in butter slowly while mixing. Spoon into madeleine shapes, about one tbsp for each cookie.
Bake for about 10 minutes, until edges are just golden brown. Do not brown tops.
Remove from shape by tapping the pan upside-down against the counter. Cool cookies on a cookie rack. Dust lightly with powdered sugar before serving.