2/3 cup all-purpose flour

¼ teaspoon baking powder

½ cup butter, melted and cooled

2 large eggs

½ teaspoon orange extract

½ teaspoon orange zest, freshly grated

1 cup powdered sugar, plus additional for dusting


Preheat oven to 350°F.

Spray 2, 12-cavity madeleine pans with nonstick cooking spray.

In a small bowl, sift together the flour and the baking powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, orange extract, and orange zest on high speed for 5 minutes. Gradually add and beat in the powdered sugar for 5 minutes, or until thick.

Gently fold in the flour mixture, then the melted butter. Mix until smooth.

Spoon the batter into the prepared pans, filling the cavities about ¾ full.

Bake approximately 8 minutes, or until the edges are light brown.

Allow to cool in the pan for 1 to 2 minutes. Loosen cookies with a knife and invert pan, releasing the cookies onto a wire cooling rack. Before serving, dust with powdered sugar. If they’re not all gobbled up, these treats can be stored in an airtight container.