Ingredients
3/4
cup butter, softened
2/3
cup granulated sugar
4
teaspoons grated lemon peel
1/4
cup lemon juice
3
eggs
1
teaspoon vanilla
1
cup Gold Medal™ all-purpose flour
1/2
cup cornmeal
1/2
teaspoon baking powder
1
cup powdered sugar
1/2
cup semisweet chocolate chips, melted
Preparation
Heat oven to 350°F. Lightly spray 24 (3-inch) madeleine molds with cooking spray.
In large bowl, beat butter and granulated sugar with electric mixer on medium speed until fluffy. Add 3 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, the eggs and vanilla; beat until smooth. On low speed, beat in flour, cornmeal and baking powder until combined. Spoon batter by heaping tablespoonfuls into molds.
Bake 10 to 12 minutes or until golden. Cool 2 minutes; remove from pans to cooling racks.
In small bowl, mix remaining 1 teaspoon lemon peel, remaining 2 tablespoons lemon juice and the powdered sugar until smooth. Dip ridged sides of madeleines in glaze. Return to cooling racks; let stand until set. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe RIP onto each madeleine.
