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Gallery Chocolate-Glazed Fingers Credit: Anna Williams Recipe Summary Servings: 18 Yield: Makes about 18

Ingredients Ingredient Checklist 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional)

Gallery Chocolate-Glazed Fingers Credit: Anna Williams

Recipe Summary Servings: 18 Yield: Makes about 18

Chocolate-Glazed Fingers      Credit: Anna Williams  

Chocolate-Glazed Fingers

Credit: Anna Williams

Chocolate-Glazed Fingers

Recipe Summary Servings: 18 Yield: Makes about 18

Recipe Summary

Servings: 18 Yield: Makes about 18

Servings: 18

Yield: Makes about 18

18

Makes about 18

Ingredients

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional)

Directions

Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.

Roll out basic dough 1/2 inch thick. Cut into 1-by-3-inch rectangles; chill. Bake until firm and just starting to color, 20 to 25 minutes. When completely cool, drizzle with chocolate glaze.

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All Reviews for Chocolate-Glazed Fingers

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All Reviews for Chocolate-Glazed Fingers

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Reviews: Most Helpful

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