Grease and flour twenty four 3 inch Madeleine molds; set aside. In a medium bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together flour and baling powder. Sift one fourth ( 1/4th) of the flour mixture over egg mixture gently fold in. Fold in remaining flour by fourths. Fold in butter. Spoon into the prepared molds, filling 3/4 full. Bake in a 375F oven for 10 to 12 minutes or until edges are golden and tops spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift additional powdered sugar over tops. Store in freezer.