Name: Madeleines
Cook time: 25 min
Total time: 45 min
Yield: Makes 36 madeleines
Ingredients: 1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds; 1 2/3 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons finely grated fresh lemonzest; 1 vanilla bean, halved lengthwise; 3/4 cup sugar; 3 large eggs; 1/4 cup whole milk; 1 1/2 tablespoons mild honey; 3 nonstick madeleine pans with 12 (2-tablespoon) molds each

Lori Hartman of New York City, writes: "I'm looking for a good madeleine recipe similar to the delicious ones (lemony, buttery, and spongy, but crispy on the edges) I used to buy at Bouley Bakery in Manhattan's TriBeCa neighborhood. Can you get the recipe?"

The crisp edge on these delightful citrus-scented cookies sets them apart from any other classic madeleines our food editors have tasted. We're never going back.

Cooks' notes:

· These madeleines are best eaten when just baked. · The batter can be made 3 hours ahead, then chilled, covered.

Recipe notes

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