Double Chocolate Fingers
1 cup all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
3/4 cup (11/2 sticks) butter, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 oz semisweet chocolate, coarsely chopped
2 oz white chocolate, coarsely chopped
Preheat the oven to 350°F. . Line two cookie sheets with parchment paper ..
Sift the flour, cornstarch, and salt into a medium bowl. . Beat the butter,
confectioners' sugar, and vanilla in a large bowl with an electric mixer at
high speed until creamy .. Mix in the dry ingredients .. Fit the pastry bag
with a 1/2-inch tip. Fill the pastry bag, twist opening tightly closed, and
squeeze out 3-inch lines, spacing 2 inches apart on the prepared cookie
sheets. Bake for 12-15 minutes, or until just golden at the edges and firm
to the touch, rotating the sheets halfway through for even baking. .
Transfer to racks to cool. . Melt the semisweet and white chocolate
separately in double boilers over barely simmering water .. Spoon the
chocolates into separate small freezer bags and cut off tiny corners ..
Drizzle over the cookies in a decorative manner .. Let stand for 30 minutes
until set.
Makes 18-20 cookies
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment