Madeleines de Commercy From The Baker's Catalog For different flavored madeleines, try substituting other extracdts -- raspberry, maple, rum, -- for the vanilla. Or, for extra-special madeleines, try a quarter of a teaspoon of Fiori di Sicilia flavoring. 5 1/2 tablespons butter 1/2 cup granulated sugar 3 large eggs 1/2 teaspoon vanilla 3/4 cup unbleached all-purpose flour 1/2 teaspoon baking powder sift together flour and bakin powder, and set aside. In a medium-sized mixing bowl, cream the butter and sugar till very light. Add the eggs, one at a time, beating for three minutes after each addition. Mix in the vanilla or other flavoring. Fold in flour and baking powder. Preaheat your oven to 400F. Butter the molds of the madeleine pan; melted butter, applied witha pastry brush, works well. Fill each mold two-thirds to three-fourths full. Bake 10 to 12 minutes, or until madeleines are light brown around the edges. Remove madeleines from pan and cool on a rack. Yields about 20 to 24 madeleines.