Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min
Servings: 30-36 Cookies
These Savorardi cookies, or Lady Fingers, are so yummy! You can eat them as is or with other recipes. Theses are great in my Tiramisu recipe. Or just freeze them for later use. I’m not exactly sure how many cookies this recipes make because I can’t stop eating them as soon as they get out of the oven.
- 1 cup Crisco all vegetable shortening
- 2 cups C&H pure can granulated white sugar
- 4 wilcox eggs
- 1 cup darigold milk
- 1 tsp grated lemon – or McCormick lemon extract
- 1 tsp McCormick vanilla extract
- 4 cups gold medal flour
- 4 tsp rumford baking powder
- ¼ tsp arm & hammer baking soda
Beat sugar and crisco together until creamy. Then add 1 egg at a time. Add milk, lemon and vanilla extract.
Mix dry ingredients separately adding slowly to mixture. If dough is to soft and a little flour.
Bake at 400 degrees for 10-15 minutes.
More about Savorardi Cookies
Savorardi cookies, or Ladyfingers, are perfect for kids because they are soft enough, easy to hold, and don’t fall apart easily. They are used in many desserts from trifles to tiramisu…..
Ladyfingers are light and sweet sponge cakes roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart.