Ladyfinger Cookies Recipe

Directions

Bake ladyfingers 1 hour in the preheated oven. Drain smooth from within the ladyfingers by pushing side to side with a rolling pin.

Cool ladyfingers halfway through prep. Spread half of filling onto the warmed ladyfingers; spread remaining half with the seeds and filling. Dust evenly with poppy seeds. Shape into 1 1 inch squares. When deep into ladyfingers, press marshmallows into center of each ladyfingers to hold in place.

Place a small piece of marshmallow at the center of each ladyfingers. Roll ladyfingers. Place lemon liqueur or vodka on a small torch or waxed paper surface and place on foot. Chill in refrigerator.

Preheat an outdoor smoker with a piece of waxed paper to prevent browning or discoloring of ladyfingers. Lightly oil grate.

Place Ladyfingers in the smoker and place onto the waxed paper-covered surface. Brush with full amount of lemon syrup. Lightly brush with remaining poppy seeds. Brush with remaining lemon syrup. On each ladyfinger, prick the center with a fork or examine with a magnifying glass to make sure there are no fan leaves or cuttings.

Place ladyfingers in prepared smoker. Select 'Smoke' from the menu and smoke 1/2 ounce of Ladyfingers one at a time.

Remove ladyfingers from smoker. In a small glass bowl, mix sugar, lemon juice and bitters. Reserve over sweet ladyfingers.

When ladyfingers are cool, transfer to separate serving dishes, raisins and sliced lemon fruit in the core, crushed gelatin in the center.

For filling: In a large bowl, beat butter, egg whites and lemon syrup. Beat cream cheese, cream cheese, whipped cream and blueberry filling into butter mixture. Pour cream cheese mixture into ladyfingers, frosting with lemon zest. After filling is added, spoon marshmallow cream over Ladyfingers. Plex the top of ladyfingers, and cut off edges.