Yield: 1 dozen

Cook’s notes: The madeleines are from my book  “Desserts From an Herb Garden.” If you keep a Southern flour on hand, such as White Lily, you can use 1/2 cup of it in place of the other flours. These cookies freeze very well.

1/4 cup all-purpose flour
1/4 cup cake flour
Pinch of coarse salt
1 teaspoon minced lemon thyme leaves
1 teaspoon minced lemon verbena leaves
1 teaspoon minced lemon balm leaves or grated lemon zest
2 egg yolks
1 whole egg
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
4 tablespoons unsalted butter, melted
Baker’s Coating (below)

Preheat oven to 375 degrees. Thoroughly coat a madeleine mold that makes 12 3-inch-long cookies with Baker’s Coating, brushing the rims as well.
Whisk together both flours, salt, and all herb leaves (and lemon zest, if using). In a medium bowl, beat egg yolks, egg, sugar and vanilla for about 10 minutes on high speed, until a ribbon falls when you lift the beaters. Gently fold in flour mixture, then melted butter.
Divide the batter among the molds (depending on how fluffy you got the eggs, you may have just a bit of batter left over; fill molds three-quarters full) and bake for 10 to 12 minutes, until the tops are golden and the cakes spring back when pressed lightly. Immediately remove from oven and hold the pan over a dry towel. Tap one long side of the pan against the counter to release the madeleines onto towel. Let cool on towel and store in an airtight container.

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