4 eggs
2 c sugar
2 c flour
1 1/2 c clarified butter
1 Tbsp vanilla
confectioners' sugar
Stir eggs and sugar into top of double boiler until creammy and lukewarm. Remove from heat and beat until cool (it takes FOREVER, you may consider using a stand mixer).
Add flour gradually, mixing well.
Fold in butter and vanilla... there is a lot of butter, so it takess a while to fold in, and you may think you are doing it wrong, but it will all mix together.
Use special shell-shaped madeline molds that have been buttered and floured (or small 1 1/2 inch muffin tins). Fill molds 2/3 full. Fill muffin tins less than 1/2 full.
Bake in a 425 defree oven for ten minutes or until lightly browned.
Dust cooled cookies with powdered sugar (or, like I did for the shower, dip in melted semi-sweet chocolate chips).
Yields: 5 dozen
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