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LOCATION: Recipes >> Cookie Recipes >> Ladyfingers 03

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Ladyfingers
(about 24 4-inch cookies)

3 eggs
1/3 cup granulated sugar
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
confectioner's sugar

Preheat oven to 325'F. Grease and lightly flour 2 cookie sheets.
Separate the eggs. (Put the egg yolks into the electric mixer bowl
and the egg whites into a smaller bowl with the rotary beater nearby
so you can hand beat the whites with the rotary the last minute
the yolk mixture is beating.) Combine the egg yolks, granulated
sugar and vanilla in the mixing bowl. Beat for 4 minutes until
the mixture is pale and thickened. It is important to beat long
enough. Add the flour and beat until blended; the mixture will be
very thick and stiff.

Add the salt to the egg whites. Beat until the whites are stiff
but not dry and no longer slide around in the bowl. Gently stir
1/2 of the whites into the yolk mixture--don't overblend--then fold
the remaining whites into the yolk mixture. Lay a ruler along side
the cookie sheet to get the first ladyfinger exactly 4-inch to
serve as a guide. They will not spread much during baking, so you
can place then 1/2-inch apart or less. Pipe 4-inch finger shapes
onto the prepared cookie sheets or dribble the batter from a spoon.
Dust with confectioner's sugar. Bake for 15-18 minutes; they should
be light and golden all over. Remove from the oven and gently lift
with a spatula to a rack to cool. They will freeze well.

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