Grease and flour 24 (3 inch) madeleine molds; set aside. In a medium bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together flour and baking powder. Sift 1/4 of flour mixture over egg mixture; gently fold in. Fold in remaining flour by fourths. Fold in margarine. Spoon into the prepared molds, filling 3/4 full. Bake in a 375 degree oven for 10 to 12 minutes or until edges are golden and tops spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto rack and cool. Sift additional powdered sugar over tops. Store in freezer. Makes 24. Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton
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|Serving Size: 1 Serving (716g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 456 (30%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||68 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 2115mg||651 %|
|Sodium 1855.9mg||64 %|
|Potassium 779.6mg||21 %|
|Total Carbohydrate 195g||57 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 192.8g|
|Protein 71.2g||102 %|
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Calories per serving: 1520
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