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First Lady Fingers

 First Lady Fingers
I didn't want to forget the "partners" of our Presidents for this patriotic occasion! So I renamed these fancy light-textured cookies and served them with ice cream in pretty dessert dishes. A hint of almond flavors them nicely. -Mary Beth de Ribeaux, Gaithersburg, Maryland
12 ServingsPrep: 25 min, Bake: 15 min./batch


  • 3 eggs, separated
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/3 cup all-purpose flour
  • Dash salt
  • 1/2 cup confectioners' sugar
  • Ice cream, optional


  • Let eggs stand at room temperature for 30 minutes. Grease and lightly
  • flour two baking sheets; set aside. In a large bowl, beat egg yolks
  • on high speed for 3 minutes. Gradually add sugar, beating until
  • thick and pale yellow. Beat in extract. Gradually add flour and
  • salt, beating until well blended. In a small bowl and with clean
  • beaters, beat egg whites on high speed until soft peaks form. Fold
  • into yolk mixture.
  • cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a
  • pastry bag with a #808 (1/2-in.) round pastry tip. Fill with batter.
  • Form 4-in.-long finger shapes 1 in. apart on prepared baking sheets.
  • Dust with confectioners' sugar. Bake at 350° for 12-15 minutes
  • or until golden. Cool on a wire rack. Serve with ice cream if
  • desired. Yield: about 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 74 calories,

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First Lady Fingers (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 53 mg cholesterol, 28 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.