---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Orange-Walnut Madelines
  Categories: Cookies
       Yield: 2 servings
  
     1/2 c  Sugar
       2    Egg yolks
     1/2 c  Butter; melted and cooled
       1 ts Orange peel; finely shredded
       1 tb Orange juice
     1/2 ts Vanilla
     1/2 c  All-purpose flour
     1/2 ts Baking powder
     1/4 ts Ground cardamon
     1/8 ts Baking soda
     1/8 ts Salt
     1/4 c  Walnuts; finely chopped
       2    Egg whites; slightly beaten
            Powdered sugar
  
          Grease and flour twenty-four 3-inch madeline mold. Set molds aside.
   (Look at a kitchen specialty store for a madeline pan with 8 or 12 shapes).
          Beat sugar and egg yolks in a medium mixing bowl with electric mixer
   on medium to high speed about 30 seconds or till thoroughly mixed. Add
   melted butter, orange peel, orange juice, and vanilla. Beat on low speed
   till combined.
          Sift together flour, baking powder, cardamon, baking soda, and salt.
   Sift or sprinkle about one-fourth of the flour mixture over the egg-yolk
   mixture.  Gently fold in the flour mixture. Repeat, sifting and folding in
   one-fourth of the flour mixture at a time. Fold in nuts. Gently stir in egg
   whites.
          Spoon batter into prepared molds, filling each mold about half full.
   Bake in a 375~oven for 10 to 12   minutes or till edges are golden and tops
   spring back when lightly touched. Cool cakes in molds for 1 minute. Using
   the point of a knife, loosen cakes from mold; invert cakes onto a wire
   rack.  Remove molds and cook cake completely on the rack. Tightly cover and
   store at room temperature up to 3 days. Just before serving, sift powdered
   sugar over tops. Makes 24. Source: BH&G Christmas Cookies 1995.
  
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