LADY FINGER COOKIES IN SPANISH RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter, add the sugar and blend together. Add remaining ingredients, mixing well.
• Chill dough for about 10 minutes to make it easier to handle.
• Shape into small finger shaped logs and bake at 350 degrees F for 10 to 15 minutes or until lightly browned.
• May also bend and shape dough into a crescent shape for Crescent Cookies or Cocoons, or roll into a ball for Snowball Cookies.
• Let cool slightly so that you can handle them but while still warm, roll in the extra powdered sugar to coat; re-roll in the powdered sugar several times if desired. I usually roll mine two or three times.
• Set aside to cool completely before storing.

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.