Viennese Fingers Viennese Fingers

Author: Canadian Living

  • Portion size 26 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




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.

Nutritional facts Per cookie: about

  • Sodium 26 mg
  • Protein 1 g
  • Calories 121.0
  • Total fat 8 g
  • Potassium 10 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 6.0
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Viennese Fingers