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3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1 egg yolk
1/2 cup chestnut puree or canned chestnuts drained and pureed
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 slightly beaten egg white
1/2 cup semisweet chocolate pieces, melted
In mixer bowl cream butter and 1/4 cup sugar. Add egg yolk and beat until light and fluffy.
Beat in chestnut puree and vanilla extract.
Stir together flour, salt and cinnamon; stir into creamed mixture.
Using a scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white, then in sugar. Place sugar side up on greased cookie sheet.
Bake 350 degrees F for about 20 minutes.
Remove from sheet; cool on rack.
Dip one end of each cookie in melted chocolate (about 1 inch).
Place on wax paper until set.
Makes 30 cookies.
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