Viennese Chocolate Fingers Recipe

How to make it

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• Pre-heat oven to 375 degrees
• Lightly grease 2 cookie sheets
• Beat the butter & sugar together in a mixing bowl until light & fluffy
• Sift the flour & corn starch together & gradually beat into the butter mixture.
• Melt 2 3/4 ozs of the chocolate & beat into the cookie dough.
• Place dough in a pastry bag fitted with a large star tip.
• Pipe fingers about 2" long onto the prepared cookie sheets, slightly spaced apart to allow for spreading during baking.
• Bake for 12 - 15 mins.
• Cool slightly on the cookie sheets & then transfer with a spatula to wire racks to cool completely.
• Melt the remaining chocolate & dip one end of each cookie in the chocolate allowing the excess to drip back into the bowl.
• Place the cookies on a sheet of wax paper to completely set before serving.
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• NOTE:-
• If the dough is too thick to pipe, beat in a little milk to thin to piping consistancy.
• Can also sandwich the chocolate dipped cookies together in pairs with a little butter cream icing