Madeleines

This recipe is from Bon Appetit magazine. Madeleines are quick to make and super delicious with a cup of tea or milk, and we can't forget the impact they made on Proust! This recipe is a little lighter than the Coconut Madeleines I usually make, but still absolutely scrumptious!
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
zest of one lime or lemon
1/4 tsp salt
1 cup flour
10 Tsp unsalted butter, melted and cooled
confectioners' sugar for dusting

Preheat the oven to 375 degrees F. Butter and flour two madeleine pans and set aside.
Using an electric mixer, beat the eggs and sugar until they're just combined. Then beat in the vanilla, lime or lemon zest and salt. Add the flour, and beat just until blended.
Slowly drizzle the melted butter in and beat just until blended.
Spoon about one tablespoon of the batter into each cookie mold.
Bake for about 13 minutes until golden brown. Allow to cool, and then gently ease out of the pan and let them completely cool on a cookie rack.
Lightly dust the madeleines with confectioners' sugar.