Lavender Honey Madeleines

Makes 24 3-inch madeleines

1/2 cup unsalted butter, warm, melted
2 teaspoons dried culinary lavender*
3 eggs
1/2 cup sugar
1/2 cup honey (lavender, wildflower)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup powdered sugar, for dusting

Melt the butter and add the dried lavender. Allow the lavender to infuse the butter for about 10 minutes, strain, and discard the lavender and cool.

Using an electric mixer fitted with the whisk attachment beat the eggs, sugar and honey until pale, about 3 minutes. Sift together the flour and baking powder and gently fold into the egg mixture. Fold in the cooled melted butter and mix thoroughly. Cover the batter and refrigerate for about 3 hours, until completely chilled, or overnight.

Preheat the oven to 375°. Generously butter the madeleine molds, using care to make sure all the interior surfaces of the molds are well buttered. Spoon or pipe the batter evenly into the molds, filling each only about 2/3 full.

Bake for about 15-20 minutes, rotating the pan once during the baking, until the edges are golden brown. Transfer the pan to a cooling rack for 5 minutes and then gently unmold the cakes and allow to completely cool. Dust the madeleines with powered sugar just before serving. Madeleines are best is used within 2 days.

*Dried culinary lavender may be found at gourmet markets, cooking stores, and is sold online.