Cookies & Small Bakes
Vegetarian

Chocolate Finger Cookies Draft

Name: Chocolate Finger Cookies
Prep time: 45 min
Cook time: 25 min
Total time: 5 h 10 min
Yield: 50 cookies
Ingredients: 7 oz butter, softened; 1 cup soft white cheese (gvina levana) or quark (5% fat); 3 tbsp sugar; 2½ cups all-purpose flour; 1½ cups any spread you like (jam, Nutella, etc.); 1 cup chopped walnuts or pecans; 1 large egg, beaten; sugar for sprinkling

Little fingers of butter-and-cheese dough filled with Nutella or jam and nuts, which I make in a big batch and keep in a sealed container.

Prep45 min
Cook25 min
Rest4 hr
Total5 hr 10 min
Makes50 cookies
KashrutDairy

What you need

Amount:50

Dough

7 oz butter, softened
1 cup soft white cheese (gvina levana) or quark, 5% fat
3 tbsp sugar
2½ cups all-purpose flour

Filling

1½ cups any spread you like, jam, Nutella, etc.
1 cup chopped walnuts or pecans

Glaze and topping

1 large egg, beaten
sugar for sprinkling

How I make it

Dough

In a mixer with the paddle, beat the butter, cheese and sugar until the mixture looks like cottage cheese.
Add the flour and mix until the dough is smooth, soft and sticky.
Flatten the dough into a disk, wrap in plastic wrap and chill for at least 4 hours, preferably overnight.

Shaping and baking

Preheat the oven to 350°F (180°C).
Turn the dough out onto a floured surface and roll it into a rectangle as thin as you can.
Spoon the filling into a piping bag and pipe a line along the edge of the rectangle. Sprinkle with nuts and roll the dough over the filling into a tube.
Cut the tube away from the rest of the dough and repeat until you've used the whole rectangle.
Cut each tube into 4 pieces and place, spaced apart, on a baking sheet lined with parchment paper.
Brush with beaten egg and sprinkle with sugar.
Bake for about 25 minutes, until golden.
Let cool and store in an airtight container.

Source: ChefEf (chefef.com)