This cookie is one of many that I made for my husbands CHRISTmas party one year. It is from my cookbook you can dip them in colored candy sprinkles, or nuts , coconut, or chips, or what ever you decide. I find it is much easier to make them into cookies than rolled as fingers when I am making a wide assortment of different cookies, & no one really cared as long as they were good. There were no complaints. In one of the other pictures they are displayed with Kolachkies, Chocolate Chip cookies, No Bake Bon Bons, Cheesecake Squares, & Mexican Wedding Cakes, most of which are posted here @ JAP.
1NOTE: THE REFRIGERATED TIME IS NOT INCLUDED IN THE PREP TIME. Mix sugar, butter, milk, vanilla & almond extract with egg in a large bowl. Stir in flour, baking powder, & salt. Combine well. Then cover and refrigerate 4 hours or over night.
2Preheat oven to 375 degrees F. For each cookie, if making into fingers, shape about 1 teaspoon of dough into 4 inch rope. For smooth even ropes roll back & forth on a sugared surface. Then place on ungreased cookie sheet.( I still like to spray the cookie sheet) If making cookies, shape as desired on a sugared surface, and place on cookie sheet..
3Bake for 9 to 12 minutes or until very light brown. Remove from cookie sheet to a wire rack. Assorted variety of toppings after they were dipped in chocolate.
4Heat chocolate chips & paraffin wax in small sauce pan over low heat until melted. A water bath is great to prevent chocolate from burning. Dip ends of cookie into chocolate & then roll or dip into nuts or candy sprinkles. Place on waxed paper. Let stand about 10 minutes or until chocolate is set. Makes about 7-8 dozen depending on shapes and sizes of cookies.
5To create a waterbath, just add water to a skillet larger than bottom of sauce pan, Put sauce pan inside skillet and allow chocolate and paraffin wax to melt together over low heat.