LADY FINGER:

1 c. butter (2 strips)
2 c. sifted flour
1 egg yolk, beaten
1/2 c. sour cream

ICING:

1 c. milk
5 tbsp. flour
1 stick butter
1 c. sugar
1 c. Crisco
1 1/2 tsp. vanilla
This is also an icing for cakes.

350 degrees for 15 minutes, makes 6 dozen. With pastry blender cut butter into flour to resemble fine crumbs, combine egg yolk and sour cream. Make a ball. Put into large bowl, cover and refrigerate 2 hours or overnight. Divide into 4 equal parts. Roll on lightly floured surface. Cut into long strips about 4 or 5 inches by 1 inch wide. Roll on aluminum covered clothespins about 15 minutes or until light brown. Remove while still hot (can be frozen).

ICING: Blend 1 cup milk and 5 tablespoons flour, cook until it looks like a sauce, cool. Then beat 1 stick butter and 1 cup sugar, 1 cup Crisco until sugar is dissolved, add 1 1/2 teaspoon vanilla, add cooled sauce. Beat until sugar is dissolved. Fill lady fingers. Sprinkle with powdered sugar. Can be frozen without powdered sugar.