Chocolate Finger Tips

After Friday's chocolate covered strawberries I only had about 1/2 cup of chocolate chips left in my jar, so I decided that today was also going to be a chocolate 'dipping' day - who can resist ANYTHING dipped in chocolate :o)

I didn't bother using my stand mixer for this because it's not a huge amount of dough, so just a little elbow grease and a wooden spoon worked fine.

Chocolate Finger Tips
makes 15 fingers

1/2 cup butter, soft room temperature
3 Tbs icing sugar
1 1/4 cups all-purpose flour
1/8 tsp vanilla extract
1/2 cup chocolate chips

• preheat the oven to 350 degrees F.
• put the softened butter into a medium bowl and sift the icing sugar over the top.
• using a wooden spoon cream them together until very soft.
• mix in the flour and vanilla extract until combined - it will come together as large 'clumps' which you can then press together with you hands to form a ball of dough.
• pinching off pieces of dough about the size of a walnut, roll them in your hands to form small logs about 3 inches in length - I pressed them against my fingers to form little indents (as the photo shows), but keeping them as round logs will work just as well.
• place them on a cookie sheet a couple of inches apart and bake for 15-17 minutes, until edges are just browning.
• leave to cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
• once the cookies are cooled, melt the chocolate in a microwavable bowl in 10 second increments until nearly smooth;  whisk to melt completely.
• place a piece of wax paper over a wire rack ready to hold the chocolate dipped 'fingers'.
• carefully dip each end of a cookie in the melted chocolate and place on the wax papered rack;  repeat with the remaining cookies and then place in the fridge to set completely.

 Chocolate Finger Tips ingredients

put the butter into a bowl and sift the icing sugar over it.

cream together until softened and smooth.

add the flour and vanilla extract.

blend everything together until you have large clumps;  you can then press together to form a soft dough ball.

make 'logs' using about a walnut size piece of dough (I squeezed them a little to form dents, but you can keep them plain 'logs' if you prefer).

place them on a cookie sheet and bake until the edges are just browning.

once they're cooled completely, carefully dip each end in the melted chocolate.

place them on a wax paper covered wire rack and pop them in the fridge to set completely.

 a line of chocolately, biscuity yumminess!! :o)