Good tea cookies.

Recipe Summary

Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.

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  • Cover bowl with towel and let sit for one hour.

  • Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

Nutrition Facts

129 calories; protein 1.9g 4% DV; carbohydrates 18g 6% DV; fat 5.7g 9% DV; cholesterol 43.7mg 15% DV; sodium 53.1mg 2% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2006
Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make. Read More
(46)

Most helpful critical review

Rating: 3 stars
12/07/2008
Taste-wise this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark though. I knew I was taking a risk when I picked this recipe though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem. Read More
(49)
49 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/06/2008
Taste-wise this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark though. I knew I was taking a risk when I picked this recipe though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem. Read More
(49)
Rating: 5 stars
03/03/2006
Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make. Read More
(46)
Rating: 4 stars
12/16/2010
I made these for our cookie exchange needed 10 dz. so I made half of them with orange instead of lemon then I dipped the tips melted white choc for the lemon and milk choc for the orange ones wonderful tasting Read More
(37)
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Rating: 5 stars
06/04/2003
More lemon zest! Use 4 Tbsp for a real lemony flavor. Read More
(36)
Rating: 5 stars
12/31/2008
I LOVE THIS RECIPE!! Fast easy and excellent for dunking in tea or coffee. I did not find them too dense at all but I do whip the eggs and sugar until they are nice and fluffy. I also use the zest of a whole lemon rather than half. I make them all the time now and I've only had one mishap (used too much lemon juice and they came out like pucks!). Read More
(21)
Rating: 5 stars
07/15/2003
Yummy lemon madeleines! Easy to make even for a beginner. Read More
(15)
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Rating: 5 stars
04/19/2013
Great tasting cookies and very simple recipe! This is much simpler than others I've tried over the years and the cookies were not too dense. To begin I changed the recipe yield to 36... and I got 60 (which is great because I inevitably eat some while baking). I followed other reviews and beat the eggs and sugar until frothy and I sifted the flour and baking powder twice. I used 1/4 tsp more vanilla and slightly less lemon & zest in my batter. I used an electric mixer so the batter was moving as I added the room temperature butter and the dry ingredients. All of that extra air really made for light cookies. My mold was already non-stick but I used a light spray of baking spray with flour EACH time I filled the molds and wiped out the crumbs after every batch. I used about 1 1/4 tsp. batter per each mold baked for 9 minutes @ 365 degrees on convection/bake mode and the cookies were perfectly golden on the edges and had a springy texture in the middle. When the cookies are completely cool I dipped them in melting chocolate and let them harden on a wax paper lined tray. They were very dramatic looking. Read More
(15)
Rating: 4 stars
01/12/2011
I made a glaze for these with lemon juice and powdered sugar and dipped them in the glaze while hot....... yummmmmmmm Read More
(13)
Rating: 3 stars
11/04/2008
I must have done something wrong. Mine came out really heavy and tasted terrible. I know I should have baked them for longer perhaps that was the problem. I tried a different recipe ("Madeleines II") and had great results with that recipe. Read More
(12)