3 t butter, softened, divided
1¼ cups cake flour or all purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
¼ t baking powder
1 cup granulated sugar
2 large eggs
¾ cup butter, melted and cooled
2 T almond flavored liqueur or kirsch
Preheat oven to 375°F Grease 3 madeleine pans with softened butter, 1 t per pan; dust with flour; set aside. (if only 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)
Place flour cocoa, salt and baking powder in medium bowl; stir to combine.
Beat sugar and eggs in large bowl with electric mixer at medium speed 5 minutes or until mixture is light in color, thick and falls in wide ribbons from beaters, scraping down side of bowl once.
Beat in flour mixture at low speed until well blended, scraping down side of bowl once. Beat in butter and liqueur until just blended.
Spoon level tablespoonfuls of batter into each prepared madeleine mold. Bake 12 minutes or until puffed and golden brown.
Let madeleines stand in pan 1 minute. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.
Dust with sifted powdered sugar.
Store tightly covered at room temperature up to 24 hours or freeze up to 3 months.
Makes about 2 dozen madeleines