Lady Finger Biscuits

Lady Finger Biscuits

8 yolks

3 oz sugar

1/2 t vanilla

------------

8 oz whites

4 oz sugar

------------

7 oz A. P. flour

1 pinch of salt

-----------

10 X sugar in shaker

Shake onto piped biscuits, wait 3 minutes and sprinkle once more before baking. The sugar will pearl.

Be patient while mixing.

1) Blend yolks, sugar and vanilla in mixing bowl and then turn speed up medium high. About five minutes. They will appear very light in color.

2) Beat whites and 4 oz sugar into a stiff French meringue.

3) Pre-sift flour and salt; set aside.

4) Fold twice; eggs into meringue.

5) Sprinkle flour through sifter onto mixture in bowl, fold, jiggle, sprinkle, fold, jiggle…repeat until all of the flour is incorporated.

6) Fill pastry bag 1/2 full. Using #5 tube pipe lady finger shape onto parchment lined sheet pans. Be sure to space between the biscuits. shake 10X sugar, wait 3 minutes and sprinkle again.

Bake 375º for 8 to 10 minutes. Cool on rack.

Yield is 2 full sheet pans of biscuits.

Freezes nicely.

My Ice Cream Sandwich

My idea of a great, yet casual dessert, is putting ice cream between two homemade Toll House Cookies.

Toll House Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

---

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.