CHOCOLATE DIPPED COOKIES/NUT FINGERS

Chocolate Dipped Cookies/Nut Fingers image

Provided by Rose Mary Mogan

Categories Cookies

Time 40m

Number Of Ingredients 12

1 c sugar
2 stick butter, softened
1/2 c milk
1 tsp vanilla extract
1 tsp almond extract
1 large egg, room temperature
3 1/2 c flour, all purpose
1 tsp baking powder
1/4 tsp salt
12 oz semisweet chocolate chips
1/2 c chopped nuts or colored candy sprinkles (may need extra)
1/2 bar paraffin wax

Steps:

1. 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.
2. 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..
3. Bake 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.
4. 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.
5. To 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.