LADY FINGERS

1 cup butter
1/3 cup granulated sugar
2 t. water
2 t. vanilla
2 cups sifted all-purpose flour
1 cup chopped pecans

Cream butter or margarine and sugar; add water and vanilla; mix
well.  Blend flour and nuts in; chill 4 hours.  Shape in balls
or fingers.  Bake on ungreased cookie sheet at 325 F. about 20
minutes.  Remove from pan, cool slightly; roll in confectioners'
sugar.  Makes about 3 dozen cookies.

Lady Fingers

3 eggs, separated
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 tablespoons hot water
1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking soda

Beat egg whites until foamy. Beat in sugar gradually and continue beating until stiff. Fold in egg yolks, beaten until thick; add vanilla extract and hot water. Fold in flour sifted with salt and baking powder. Put into lady finger tins, sprinkle with confectioners' sugar and bake for 8 to 10 minutes at 350 degrees F.

Remove from tins while hot. Brush the flat surface of half the cakes with egg white and sandwich in pairs. Or press batter through a tube in portions 1 inch wide by 5 inches long on a cookie sheet covered with wax paper. Bake as above.