Chocolate Fingers

Anyone that knows me knows that I cannot say "no" to chocolate. This is an excellent cookie recipe adapted from a chocolate cookbook. The cookie has a very light texture. You will need a pastry bag and a large star tip. For a festive look, you can add sprinkles. :)

Chocolate Fingers. I had melted chocolate left over so I used it on some strawberries. Yummm.

INGREDIENTS

1/2 c. butter

1/4 c. + 2 T. confectioners sugar

1 1/2 c. self rising flour

3 T. cornstarch

7 oz. semi sweet baking chocolate

1/4 c. French Vanilla coffee creamer (or milk)

DIRECTIONS

Mix together butter, sugar, flour and cornstarch. Melt 3 oz. of chocolate. I typically place about an inch of water in a saucepan and bring to a simmer. I then place a heat resistant glass bowl on the top of the hot water and melt my chocolate that way. You can also use a microwavable bowl and heat the chocolate in 30 second intervals until melted. Just be careful not to burn the chocolate. Pour the melted chocolate into the batter and mix well. Your batter will be thick. Pouring a tablespoon at a time, add the coffee creamer (or milk) until you get a light consistency that will be easy to pipe.

Light consistency that will be easy to pipe.

Preheat your oven to 375 degrees.

Place your star tip into your pastry bag. While holding the bag, fold the top down over your hand. This way when you scoop in the batter you can grab it off the spatula. When all the batter is in the pastry bag, squeeze the batter towards the tip. Spin the top of the bag closed to prevent leaking.

Squeeze batter onto a lightly greased cookie sheet. Each cookie should be about 2 - 2.5 inches long. In order to make your cookies have a squiggled look, while piping quickly move your hand back and forth. Experiment with whatever shape you like.

Leave about 1 to 1.5 inches between cookies. Bake at 375 degrees for 12-15 minutes.

Just as before, melt 4 oz. of chocolate. Dip each cookie in chocolate and place on parchment paper until the chocolate is set. Enjoy! :)