Set oven to 375 degrees F and grease your favorite madeleine pan.

In a bowl beat eggs. lemon extract, lemon zest, and vanilla extract on high for about 5 minutes (until light in color).

Slowly mix in powdered sugar and keep beating until thick and smooth.

Sift together baking powder and flour. Gently fold in 1/2 the flour to your egg mixture. Fold in the next half.

Lastly, gently fold in melted butter.

Divide batter in half and add 2-3 drops of pink gel food coloring to one half and yellow food coloring to other half. Mix well until desired color appears.

Pour each colored portion of batter into a zip lock baggie and snip the tip off to pipe stripes of pink and yellow in the madeleine molds. Make sure you only fill them 3/4 full. Otherwise you will get what I call, monster madeleines.

While those bake, mix the Lemon Butter Cream Frosting.

Beat room temperature butter and add powdered sugar 1 cup at a time. Next mix in lemon juice and lemon zest. Add cream if you need to thin it out a little.

Once the madeleines have cooled, pipe a little frosting onto the madeleines to make cute little cookie sandwiches.

Eat.