Viennese Fingers
2 people added this to their Recipe Box
This recipe makes 26 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 121121 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 19 mg19mg chol |
| sodium | 26 mg26mg sodium |
| potassium | 10 mg10mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 66 vit A |
| folate | 77 folate |
- Preparation time: 15 minutes
- Total time : 16 minutes
Ingredients
- 1 cup unsalted butter 1 cup unsalted butter
- 1/2 cup icing sugar 1/2 cup icing sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp baking powder 1/4 tsp baking powder
- Coating:
- 1 bar (100 g) good-quality bittersweet chocolate , (such as Lindt), chopped1 bar (100 g) good-quality bittersweet chocolate, (such as Lindt), chopped
- 1/4 cup white candy sprinkles , (nonpareils)1/4 cup white candy sprinkles, (nonpareils)
Preparation
In large bowl, beat butter with sugar until light; beat in vanilla. Stir in flour, salt and baking powder.
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough into 2½-inch (6 cm) lengths, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 325°F (160°C) oven until golden, about 16 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly. Dip 1 end of each cookie into chocolate, shaking off excess. Dip chocolate end into sprinkles. Refrigerate on waxed paper–lined baking sheet until set, about 30 minutes.
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough into 2½-inch (6 cm) lengths, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 325°F (160°C) oven until golden, about 16 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly. Dip 1 end of each cookie into chocolate, shaking off excess. Dip chocolate end into sprinkles. Refrigerate on waxed paper–lined baking sheet until set, about 30 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
