choc-tipped cookies

July 10, 2007 at 2:21 am | Posted in Birthdays, Chocolate, Cookies | 17 Comments

a very dear friend’s birthday is tomorrow (today, in fact) and these cookies are part of her birthday hamper. i am still in love with the look of piped-finger-cookies, and this recipe is a (simpler) variation of the mocha viennese fingers i did last week.

these shortbread cookies are buttery, crumbly and they melt in the mouth.

adapted from the cookie book; catherine atkinson

4 oz. butter at room temperature, diced
3 tbsp icing sugar, sifted
5 oz. plain flour
1/2 tsp vanilla essence

decoration:
3 oz. coating/compound chocolate, melted
hundreds and thousands/sugar decorations

1. preheat the oven to 160 degrees celsius. lightly grease two baking sheets. put the butter and icing sugar in a mixing bowl and cream till very soft.

2. add the flour and vanilla essence to the creamed mixture and mix till thoroughly combined. spoon the mixture into a large pastry bag fitted with a large star nozzle and pipe 4-5 inch lines onto the prepared baking sheets, leaving space for expansion.

3. bake for 15-20 minutes, until pale golden brown. leave on the sheets to cool slightly before lifting onto a wire rack. leave the cookies to cool completely.

4. melt the compound chocolate in the microwave. dip one end of each cookie into the melted chocolate and return them to the wire rack, allowing them to set.

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