These Peppermint Madeleines are slightly sweet, lightly pepperminty cake-like cookies that just feel like Christmas.
Preheat oven to 375F.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar and peppermint extract on medium until well combined, about 3 minutes. Scrape down sides of the bowl and mix in butter. Reduce speed to low and add flour, cornstarch, baking soda, and salt. Again, scrape down sides of the bowl and fold in candy cane pieces.
Using two spoons, portion batter into prepared madeleine pan, so that each shell is almost full. Bake for 10-12 minutes, until cookies are set - if you tap the top, it should spring back.
Remove cookies from pan and transfer to a wire rack to cool completely. Once cooled, dust with confectioners' sugar and store in an airtight container.
Note: Candy cane bits that touch the bottom of the pan will melt a bit, making what looks like little holes in the cookie. Dusting with confectioners' sugar helps hide what seems like imperfections, but is totally optional.