Viennese Chocolate Fingers

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:

Makes about 18

Ingredients

• 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

Directions

1. 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.
2. Melt 2 1/4 oz of the dark chocolate and beat into the cookie dough.
3. 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.
4. 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.
5. Melt the remaining, dark chocolate and dip one end of each cookie in the chocolate, allowing the excess to drip back into the bowl.
6. 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!

CS