Thursday, 10 December 2015

La Kitchenette Souris: Fingerle { Finger Cookies }

These are so delicious, especially when they are fresh out of the oven!

The perfect little cookie to serve with tea or milk~ not very sweet & a creamy undertone.

I recommend only using real butter! 

I only used the cinnamon sugar for mine, but I will include the directions for the lemon flavor as well.
I am sure you could do so many things with these cookies, like dip them in chocolate & then roll in a topping... etc.

Another recipe I found in the cookbook, "My Little French Kitchen". 


1/2 cup butter, plus 1 Tablespoon
1 cup sugar
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1 1/2 teaspoon baking powder
Pinch of salt
1/4 teaspoon cinnamon
1/2 teaspoon lemon zest

Beat butter, 3/4 cup of the sugar, and the vanilla until pale & fluffy.
Add the egg & combine.
Add the flour, baking powder & salt & use a pastry cutter or a fork to chop up the mixture until it is crumbly.
Then, using your hands, bring it together to form a ball.
Wrap the dough in plastic & refrigerate for 1 hour.

Preheat the oven to 350F.
Line a baking sheet with parchment paper.
Pour 1/3 of the remaining sugar onto a plate.
Mix another 1/3 of the sugar with the cinnamon & spread on another plate.
Repeat with the lemon zest & remaining sugar.
Note: I needed a lot more sugar than she said to roll all of them properly so I suggest mixing a little extra to begin with!

Split the dough into 3 equal parts.
Take one piece & roll it between your palms or on a work surface to make a long sausage, about 1/2 inch thick.
Cut the sausage into small finger lengths (20 pieces).
Roll & lightly press each piece into one of the sugars.
Repeat for remaining pieces of dough, rolling in one of the different sugars, & place on the baking sheet.

Bake for 10 minutes: the cookies should remain pale.
Remove from the oven & let cool on a wire rack.
The cookies will keep in an airtight container for up to 2 weeks.

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