Orange Madeleines

I made orange madeleines.  That wasn't the plan - the plan was to make lemon madeleines, but when we got the lemons home from the store, we realized that they were actually oranges.  Who knew?  Just the person who put the stickers on them that clearly said "ORANGE," I guess.  (They really did look like thin-skinned lemons, though, I swear.)

In any case, I made orange madeleines, and they were beautiful, delicate, and lovely.  The recipe was unintentionally adapted (see above re: oranges/lemons) from a recipe by Martha Stewart.

Orange Madeleines
adaped from Martha stewart
(makes 2 dozen)

3/4 cup unsalted butter, melted, plus more for buttering pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 tsp baking powder
1/4 tsp coarse salt (I used kosher salt)
3 eggs
2 egg yolks
3/4 cup sugar
1 tsp vanilla
2 Tbsp orange zest
2 Tbsp orange juice
powdered sugar, for dusting

-Butter 2 madeleine pans and set aside.
-Sift together the flour, baking powder, and salt in to a bowl, and set aside.
-Put eggs, egg yolks, sugar, vanilla, zest, and juice in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high until pale and thickened, about 5 minutes.  Mix in the butter.  Using a spatula, fold the dry mixture into the wet mixture.  Let rest for 30 minutes.
-While the batter is resting, preheat the oven to 400 degrees.  The batter will have thickened - use a spatula to stir it a few times to incorporate the liquid that separated out underneath.
-Spoon batter into the buttered madeleine pans.  Bake cookies, rotating pans halfway through, until edges are crisp and golden, about 8 minutes.
-Let cookies cool slightly in pans on wire racks, and then invert and unmold.  Dust with powdered sugar.
(Best eaten the day made.)