Ladyfinger cookies are made with a sponge-cake batter, resulting in ever-so-light cookies that almost melt in your mouth. The French term for Ladyfingers is biscuits a la cuilliere, which means spoon cookies, because they were originally formed with a spoon. Using a pastry bag, however, makes these cookies quick to make and gives them a more uniform shape. Ladyfingers are best eaten or used the day they are made as they tend to get increasingly fragile the longer they sit. Ladyfingers can be served alone as an accompaniment to coffee or tea, and are also used in classic desserts such as Tiramisu and Charlotte Russe. Ladyfinger batter should be baked as soon as you have piped the shapes and dusted them with powdered sugar. Before starting, have all ingredients prepared and ready to use, the baking pans and pastry bag laid out and ready to use, and the oven pre-heated. This is called mise en place � A French term meaning �everything in its place.�