Submitted by Adrianna Jensen
Ingredients:
Preparation:
Preheat oven to 350°F. Grease 2 large cookie sheets.
Into a bowl, sift together flour, cocoa powder and cornstarch.
In another bowl with hand-held electric mixer, beat butter and sugar 2 to 3 minutes, until light and creamy. Slowly beat in the flour mixture in batches, just until blended.
Spoon dough into a large pastry bag fitted with a large star tip. Pipe about twenty 3-in. fingers or “S” shapes about 2ins. apart onto cookie sheets.
Bake 15 to 20 minutes, or until set. Remove to wire racks on cookie sheets to cool 15 minutes. Using a metal spatula, remove cookies to wire rack to cool completely.
In the top of a double boiler over low heat, melt chocolate, stirring frequently until smooth. Pour into a bowl. Dip each end of cookie into melted chocolate and place on a waxed paper-lined cookie sheet to set. Cover chocolate-coated ends with strip of waxed paper or foil and carefully dust the middle with confectioner’s sugar. Store in an airtight container.
Recipe from “The Chocolate Cookbook. Simply chocolate, simply irresistible.”
By Elizabeth Wolf Cohen