Festive Italian Butter Fingers

One of the fondest memories of my childhood christmas days is butter cookies. There was always a visiting uncle who brought us a box of the famous Danish butter cookies. My favorite was the curled up one almost similar to these fingers I’ve baked. Tasting these biscuits once baked only reminded me of the time I would frown each time I opened the tin to find the cookies reduce gradually. Now that I have the recipe, extremely close to the Danish version, I will never have to worry about dwindling stocks in my cookie jar. Though these are quick to vanish, I’ll have to earn you.

Before you begin, please ensure the eggs and butter are at room temperature for best results.

1/2 cup butter, unsalted and softened

1/4 cup white granulated sugar

2 tbsps powdered sugar

1 full egg + 1/2 of an egg yolk

1/2 tsp vanilla essence

1 1/4 cup of all purpose flour

1/4 tsp baking powder

Pinch of salt

1/2 cup of chocolate chips

1. Preheat oven to 180℃.

2. In a mixing bowl, using an electric beater beat together butter and sugar, both granulated sugar and powdered sugar until mixture turns light and creamy.

3. Add egg as full and half of a yolk ( it’s alright if you aren’t accurately half with the yolk) and beat together with butter and sugar until well combined. Add vanilla essence and beat again.

4. In another bowl, sift together all purpose flour, baking powder and salt. Add flour mixture part by part to the butter and egg mixture and using a spatula mix until it comes together as a sticky dough and well combined.

5. Put dough into a piping bag fitted with a large open star nozzle and squeeze to remove any excess air spaces.

6. On a baking tray lined with baking paper, pipe out fingers of about one and half inch long. Keep adequate space between the fingers so that they spread during baking.

7. Place into the oven and bake for 10-12 minutes or until the edges turn golden brown.

8. Remove from oven and allow the fingers to cool completely.

9. Melt half a cup of chocolate chips and dip biscuits halfway. You can leave the fingers with the chocolate itself or sprinkle colored sprinkles or crushed nuts while the chocolate is still wet , as you like. Keep them aside to dry and store in an air tight container.

Hope you like these, they make for a great gift if you happen to go visiting this festive month. Looking forward to sharing more festive recipes soon.

Happy Baking!

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