Rose Water Madeleines

Description
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Ingredients

 * 3/4 cup plus 1 tablespoon all-purpose flour
 * 1 teaspoon baking powder
 * 1/2 teaspoon salt
 * 3 large eggs
 * 1/2 cup sugar
 * 1 teaspoon pure vanilla extract
 * 2 teaspoons plus 2 tablespoons rose water
 * 8 tablespoons (1 stick) unsalted butter, melted and room temperature
 * Butter-flavored cooking spray
 * 1 teaspoon pure vanilla extract
 * 2 teaspoons plus 2 tablespoons rose water
 * 8 tablespoons (1 stick) unsalted butter, melted and room temperature
 * Butter-flavored cooking spray
 * 8 tablespoons (1 stick) unsalted butter, melted and room temperature
 * Butter-flavored cooking spray
 * Butter-flavored cooking spray
 * Butter-flavored cooking spray

Directions
In a medium bowl, sift together flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat eggs and sugar on medium speed until pale and foamy, 3 to 4 minutes. Beat in vanilla and 2 teaspoons rose water. Fold in flour mixture. Fold in butter.

Cover with plastic; chill for 30 minutes.

Heat oven to 400 degrees Fahrenheit; place rack in center. Coat two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes.

Reduce heat to 375 degrees Fahrenheit. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Drizzle with remaining 2 tablespoons rose water.

Let madeleines cool scallop side up to avoid any creases or lines from rack. Repeat with remaining batter.

Makes about 2 dozen.