A couple of years ago my Nana gave me two cookie cookbooks for Christmas. She always makes a great collection of cookies this time of the year, and I love that she shares that passion with me. I have been slowly working my way through the books and identifying new favorites. Over the weekend, hubby helped me make these Chocolate Viennese Finger Cookies that we both loved! They are the perfect coffee cookie – which means I have been eating way too many of them with breakfast.
The dough was very easy to make. Combine all of your dry ingredients, beat the butter, sugar, and vanilla, and slowly add in your dry mixture.
Pipe out the dough into chocolate “fingers.” I actually think you could roll and cut these out, or even drop them onto the cookie sheet. They will look different, and the cooking time might vary slightly, but I think that it would work. Or you could pipe them into rosettes. We tried the “S” shape encouraged in the recipe, but did not have much luck.
Once the cookies have baked and cooled, dust them with powdered sugar.
And drizzle them with melted chocolate. A few tips: if your chocolate isn’t very “drizzly” – add a bit of crisco or butter. Also, I found it helpful to move the fork very fast in order to shake the chocolate off of the fork.
Chocolate Viennese Fingers
Vegetable oil for greasing
2 cups all purpose flour
1/3 cup unseated cocoa powder
1/4 cup cornstarch
1 cup unsalted butter, softened
1/2 cup confectioner’s sugar, sifted
1 tsp vanilla extract
confectioner’s sugar for dusting
4 oz bittersweet chocolate melted
Preheat the oven to 350 degrees F. Lightly spray or grease 2 large baking sheets. Sift the flour, cocoa powder, and cornstarch into a medium bowl.
In a large bowl, using an electric mixer, beat the butter and confectioner’s sugar for 1-2 minutes, until light and fluffy. On low speed, gradually beat in the flour mixture and vanilla extract until a soft dough forms.
Spoon the dough into a large pastry bag fitted with a large star tip. Pipe about 24 3-inch fingers or S shapes 2 inches apart on the baking sheets.
Bake for 15-20 minutes, until set and slightly firm when touched with a fingertip, rotating the baking sheets from the top to the bottom shelf and from front to back halfway through the cooking time. Remove the baking sheets to wire racks to cool for about 15 minutes until the cookies are firm. Transfer the cookies to wire racks to cool completely.
Arrange close together on a wire rack and dust with confectioner’s sugar. Drizzle with melted chocolate. Set on wax paper.