ORANGE MADELEINES

3 large eggs
2 large egg yolks
2/3 cup sugar
l tbsps. minced orange peel (Orange part only)
l tsp. vanilla extract
l/2 tsp. orange extract
l/4 tsp. salt
l cup sifted all purpose flour
l/4 cup butter, melted, cooled to lukewarm
Powdered sugar
Preheat oven to 375. Butter & flour madeleine pans. Using electric
mixer beat first 7 inredients in large bowl until pale yellow and
almost tripled in volu,e abut 6 mins. Sift flour over; fold in
gently but thoroughly; do not over work or batter will deflate.
Pour butter into small bowl. Fold in l/4 cup batter. Quickly fold
butter mixture back into remaining batter. Spoon batter into pre-
pared pans, filling almost to top. Bake until golden, about l0 mins.
Cool l mins. in pans. Using small sharp knife, gently remove
madeleines from pans. Cool. (Can be made l day ahead. Store airtight
at room temp.) Sift powdered sugar over & serve.
Makes about 24.