FINNISH CHESTNUT COOKIES
FINNISH CHESTNUT COOKIES
6 tablespoons butter flavored Crisco -- softened
1/4 cup sugar
1 egg yolk
1/2 cup canned chestnuts, drained and pureed
1/4 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg white -- slightly beaten
sugar
1/2 cup semisweet chocolate chips
Preheat oven to 350F. Cream butter and 1/4 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 2 1/2 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.
KITCHEN WITCH
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CHOCOLATE CHIP BRICKLE BARS
Makes about 36
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts
Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.
KITCHEN WITCH
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