Chocolate Dipped Cookies/Nut Fingers
By
Rose Mary Mogan
@cookinginillinois
1
★★★★★ 1 vote5
Ingredients
-
1 csugar
-
2 stickbutter, softened
-
1/2 cmilk
-
1 tspvanilla extract
-
1 tspalmond extract
-
1 largeegg, room temperature
-
3 1/2 cflour, all purpose
-
1 tspbaking powder
-
1/4 tspsalt
-
12 ozsemisweet chocolate chips
-
1/2 cchopped nuts or colored candy sprinkles (may need extra)
-
1/2bar paraffin wax
How to Make Chocolate Dipped Cookies/Nut Fingers
- NOTE: 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.
- Preheat 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..
- Heat 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.