Once again, this cookie recipe was inspired by Jacqueline Bellefontaine’s book Cookies Galore. I always make a double recipe so the portions represent a cooksploratrice batch which is about 36 fingers and therefore 18 lady fingers combined. The cookie recipe is very sweet and so a strong dark beverage such as coffee or tea is highly recommended. The glaze is overly sweet and as such should be deemed unnecessary. This is a more intricate cookie especially in terms of shaping the fingers. I would not recommend this recipe for a beginner cookie maker.
2 cups vegetable shortening (the original recipe called for butter)
1 cup golden brown sugar (the original recipe called for dark)
2 egg whites
3 1/2 cups of pastry or cake flour (this is the type of flour I happened to have on hand)
Vanilla Cream Filling
4 tablespoons butter
2 tablespoons of cream (I used 15% cream)
1 cup icing sugar
1 tablespoon vanilla
1 cup of icing sugar
2 tablespoons of water
While the oven heats to 350 degrees, beat the shortening and sugar together. Drop-in the egg whites and beat for two more minutes. Incorporate the flour and beat for 2 more minutes. Take a Ziploc freezer bag and practice an incision in one of the corners. Take the cookie dough mixture and spoon it into the Ziploc bag. Push the dough out into 3 inch dainty fingers. They are called lady fingers so do not create offensive linemen fingers. The thicker the fingers, the more crude the taste of the cookie will be.
Bake the fingers for 10-12 minutes.
Let cool for 30 minutes.
While the cookies are being cooled, create the filling. Mix-in all ingredients until they the cream gets a distinct camel tinted hue. Sandwich the fingers by two by two and hold them together by a nice layer of cream.
Delicious (Husband, Kids, Marc)
Too sweet (Sat-Nectaria)
Very good (Robin, Nadia)