Instructions: Preheat oven to 350 degrees F. Grease a madeleine pan, or use a non-stick pan. Beat eggs, sugar, and salt on high speed until light, about 2 minutes.

Blend in lime juice and grated lime rind. Gently fold in flour and then the cooled butter, two tablespoons at a time. Batter should be loose, the consistency of sour cream. Spoon batter into the madeleine pan, filling molds 2/3 full. Bake in the center of the oven 11 to 12 minutes, or until cookies are firm and begin to shrink from the sides of the pan. Press narrow ends of cookies to release them from the mold, or use the tip of a knife to help. Cool cookies on a wire rack, pattern side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners sugar.

Yield: about 40 cookies, 2
cookies per serving.

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