Step 1

Combine flour, baking powder and salt. Beat sugars and orange zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition; continue to beat until mixture is thickened and lemon colored. Blend in vanilla. Gradually add flour mixture, mixing well after each addition.

Step 2

Spoon 1 cup batter into medium bowl. Add melted butter; mix well, then mix with remaining batter in bowl. Stir in orange juice. Cover with plastic wrap, pressing plastic wrap directly onto surface of batter.

Step 3

Refrigerate 1 hour. After 45 min., brush a 12-mold madeleine pan with softened butter; dust lightly with flour. Tap inverted pan to remove excess flour. Refrigerate 15 min.

Step 4

Spoon batter into prepared molds, adding about 1 Tbsp. batter to each mold. Refrigerate 1 hour.

Step 5

Heat oven to 375°F. Bake batter-filled pan 9 to 12 min. or until edges of cookies are golden brown and tops spring back when lightly touched in centers. Remove from oven. Immediately release cookies from pan by gently tapping inverted pan onto work surface. Transfer cookies to wire rack; cool completely.