• 6 ounces sugar
• 6 egg yolks
• ¼ teaspoon vanilla extract
• 6 ounces plain flour, sifted 4 times
• 6 egg whites, stiffly beaten
• powdered sugar

Cream sugar with egg yolks and vanilla extract in a warm bowl until fluffy and almost white. Then fold in flour carefully, a third at a time; fold in stiffly beaten egg whites. Place a piece of waxed paper on a baking sheet. Force mixture through a piping bag on to paper; each finger should be 3 inches long by 1 ¼ inches wide; sprinkle lightly with powdered sugar and bake in a slow oven (325°-M2), with door open, until light brown. Remove from the paper with a thin metal spatula while they are still warm. When cool, put them together in pairs to keep moist.