Chocolate Finger Cookies

Chocolate Finger Cookies

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium90 mg4% DV
Total Carbohydrates18 g6% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium90 mg4% DV
Total Carbohydrates18 g6% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 2/3 cup butter or margarine , softened
  • 1/4 teaspoon salt
  • nuts Chopped (optional)
  • candied cherry halves (optional)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • CHOCOLATE GLAZE (recipe follows)
  • 2-1/2 cups all-purpose flour

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape heaping teaspoons of dough into finger shape, each about 1 inch in diameter and 3 inches long; place on ungreased cookie sheet.
  • 3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with CHOCOLATE GLAZE; sprinkle with chopped nuts and top with candied cherry half, if desired. Makes about 30 cookies.
  • CHOCOLATE GLAZE
  • 2 tablespoons butter or margarine
  • 2 tablespoons water
  • 3 tablespoons HERSHEY'S Cocoa
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1. Cook butter and water in small saucepan over medium heat, stirring constantly, until mixture boils.
  • 2. Remove from heat; immediately stir in cocoa until well blended. Gradually add powdered sugar and vanilla; beat until smooth. If necessary, add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.
Ingredients sitting on a table

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