Yield: 60 Cookies
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter flavored Crisco; softened |
| ¼ cup | Sugar |
| 1 \N | Egg yolk |
| ½ cup | Canned chestnuts; drained and pureed |
| ¼ teaspoon | Vanilla |
| 1 cup | All-purpose flour |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Cinnamon |
| 1 \N | Egg white; slightly beaten |
| \N \N | Sugar |
| 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