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Ladyfingers

Reviewed: Dec. 21, 2012
I too had issues with my piping spreading before the cookies baked, so I tried the pan approach. Grease your loaf pan and spread out the batter. It bakes up into a cakey, puffy loaf, which looks just fine sliced into cookie-sized portions. In an attempt at an eggnog-gingerbread tiramisu, I replaced the white sugar (save the 2T for the whites) with brown sugar, and added 1T ginger, 1t cinnamon, and a dash of cloves and nutmeg to the dry ingredients. They still baked up well and lent the touch of holiday flavor we needed.
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