Recipe: Finger Sandwich Butter Cookies

Hi Laura, I think this may be the cookie you're describing. Happy Holiday Baking, - Betsy

FINGER SANDWICH BUTTER COOKIES
From: The Italian Bakery: Featuring the Italian Wedding Cookie Cake by Lee Mangione Cirillo
Makes approx. 80 cookies

3/4 lb. margarine or butter
1 cup sugar
1 1/2 eggs*
3 1/4 cups flour
1 1/4 teaspoon baking powder
2 1/2 teaspoon vanilla
Food coloring: green (30 drops), red (40 drops), or yellow
Nuts
Jam (about 8 oz. jar) for filling*
Coconut

1. Cream margarine with sugar; add eggs, vanilla and coloring.

2. Add dry ingredients and mix well.

3. Using star tip #4 "S" tube** pipe out in 2" bars on greased baking pan.

4. Bake at 350 degrees F for about 5-7 minutes. Cool.

5. Put baked cookies together with jam or with melted chocolate (3 oz. chocolate chips melted with 3 tbsp. margarine). Dip end in jam and then in coconut, colored or white. Can also be dipped in melted chocolate (same chocolate mixture as above) then dip in chopped nuts or leave some plain with just the chocolate. Or, dust some with confectioners' sugar and/or drizzle some with melted chocolate with a fork.

* To measure 1/2 an egg, place a whole egg in a small bowl and beat with a fork to mix well. Measure off 1 1/2 tablespoons of beaten egg. This is equivalent to 1/2 an egg.

** The pastry star tube is the large commercial size and may be purchased at any restaurant or baking supply house. Use a #12 size pastry bag; cut opening to fit large pastry tube.