lemon mini madeleines

^ that's Russian for sugar ^

My husband, who knows me very well, knows that if I ever want anything at Starbucks it will always be a latte and madeleines. Madeleines are the perfect dessert - delicious, cake-like and they lull you into a false sense of non-gluttony. I've made them before and though they turned out good I spent way too much time on them (I prefer to spend more time enjoying my food rather than making it). The original recipe I used involved the use of the stove, pots, the food processor, and a two hour fridge wait time. Not cool friends, not cool. Well do not fret!! I have found the perfect madeleine recipe, it's easy and they are just perfect! Unsurprisingly I found it over at Bon Appetit!

• 2 large eggs

• 2/3 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon grated lemon peel

• Pinch of salt

• 1 cup all purpose flour

• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

Powdered sugar

Preheat oven to 375°F. Generously butter and flour pan for madeleines. Beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon batter into each indentation in pan. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

Dust cookies with powdered sugar.

In the words of the great Jim Gaffigan I had "like one or... twelve."*

*I apologize for my rampant overuse of Jim Gaffigan quotes but I'm kind of on a JG kick right now and I kind of think he's the funniest man that ever has lived.