Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.
Preheat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
In a medium bowl cream the butter and sugar together until light and fluffy.
Add the flour, baking powder, and vanilla, then whisk together until just combined, being careful not to over mix.
Transfer the batter to a piping bag with a 1/2 inch round tip.
Pipe 3 inch lines of batter about 1 inch apart onto the parchment paper.
Bake the ladyfingers for 10-12 minutes until slightly golden, the cookies are meant to be pale and will not brown.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar if desired. Cover and store at room temperature for up to 2 days.