|6 tablespoons||Butter flavored Crisco; softened|
|½ cup||Canned chestnuts; drained and pureed|
|1 cup||All-purpose flour|
|1||Egg white; slightly beaten|
|½ cup||Semisweet chocolate chips|
Preheat oven to 350F. Cream butter and ¼ cup sugar; add egg yolk. Beat till light and fluffy. Beat in puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mixture. Using scant tablespoon dough for each cookie, roll into 2½ inch fingers. Dip one side of each finger in egg white , then in sugar. Place sugar side up an greased cookie sheet and bake until slightly browned, about 20 minutes. Remove from pan; cool on rack. Melt chocolate chips in double boiler over low heat. Dip one end of each cookie in chocolate; place on waxed paper until set.
From the web page: on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Steve Zielinski <stevez@...> on Nov 21, 1998
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