Madeleines

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12-cookie madeleine mold. Whisk flour and salt together in small bowl.
2. Using stand mixer, beat eggs and egg yolk together on medium-high speed until frothy, 3 to 5 minutes. Beat in sugar and vanilla until very thick, 3 to 5 minutes. With rubber spatula, gently fold in flour mixture, followed by melted butter.
3. Spoon half of batter into prepared mold, filling mold to rim. Bake until cookies are golden and spring back when pressed lightly, about 10 minutes, rotating madeleine mold halfway through baking.
4. Let cookies cool in mold for 10 minutes, then flip out onto wire rack and let cool completely before serving, about 1 hour. Cool and re-grease mold and repeat with remaining batter.

CITRUS MADELEINES
Add 1 tablespoon grated fresh lemon zest or orange zest with sugar and vanilla.

CHOCOLATE MADELEINES
Substitute 1⁄4 cup sifted Dutch-processed cocoa for 1⁄4 cup flour and add 2 teaspoons instant espresso powder to flour mixture.

ROSE WATER MADELEINES
Substitute 2 teaspoons rose water for vanilla extract.

ALMOND MADELEINES
Reduce vanilla to 2 teaspoons and add 1 teaspoon almond extract.