SYR and I are both confirmed, hopeless, chocoholics. Yes, we love chocolate in almost any shape or form. Here is a recipe she adapted (to make it pareve) from Jacqueline Bellefontaine‘s What’s Cooking Chocolate:
Viennese Chocolate Fingers
Makes about 18
- 1/2 cup sweet margarine
- 6 tbsp confectioner’s sugar
- 1 1/2 cups self – rising flour, sifted
- 3 tbsp cornstarch
- 7 ounces dark chocolate
- Lightly grease 2 cookie sheets. Beat the sweet margarine and sugar together in a mixing bowl until light and fluffy. Gradually beat the flour and cornstarch into the mixture.
- Melt 2 1/4 oz of the dark chocolate and beat into the cookie dough.
- Place in a pastry bag fitted with a large star tip and pipe fingers bout 2 inches long on the prepared cookie sheets, slightly spaced apart to allow for spreading during cooking.
- Bake in a prepared oven at 375 F for 12-15 minutes. Cool slightly on the cookie sheets, then carefully transfer with a spatula to a wire rack and let cool completely.
- Melt the remaining, dark chocolate and 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 baking parchment and allow to completely set before serving.
Not only do these cookies practically “melt in your mouth,” but the taste is almost unequaled by anything else I can remember. They went so fast, I never got a chance to shoot my own picture and had to use the photo above, a detail from the one appearing in the book!
Enjoy, gentle reader, enjoy!