The Cook and Kitchen Staff wish you a warm "Noel" as we're off to France for the second stop of our whirlwind holiday cooking and baking tour.

French pastries by even the most humble bakers have long been renowned world-wide. It only makes sense that French bakery cases should burst with tempting treats for the holidays. Madeleines are just one of many delicacies served throughout France during this season. Come to think of it, Madeleines are served year-round, because today's recipe is for the most popular cookie in France.

Madeleines are made with cookie dough that's almost more like cake batter; and their proper preparation requires a Madeleine pan.

This specialty pan comes in a variety of sizes, but always in the same scalloped, shell-like shape. You may need to vary your baking time depending on the size pan you have available.

Pre-heat oven to 425-F degrees. To prevent dough from sticking, generously grease and flour each 3 3/8-inch by 2-inch shell of a single 12-shell Madeleine pan.

In small mixing bowl, beat eggs, sugar, and vanilla at high speed with a hand-held electric mixer until the batter becomes thick and lemon-colored (usually about 5 minutes). Make sure to occasionally scrape the bowl with a rubber spatula while mixing.

With the rubber spatula, fold in the lemon zest. Sprinkle flour, about two tablespoons at a time, over the egg batter and gently fold it into the mixture, too.

Fold in butter and salad oil, about one tablespoon at a time. Continue the gentle folding motion until the batter is well-blended.

Fill prepared shells about three-fourths full. Bake for about 8 minutes, or until golden. Immediately remove from pan to wire rack and allow cookies to cool completely. Repeat baking pan preparation and baking until all the batter is used.

Store in an airtight container for up to 2 weeks.