Yeast Cookie Butterfingers Recipe
Ingredients
| Butter | 2 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Dry yeast | 1 | |
| 1/4 cup very warm water | ||
| Eggs | 2 , separated | |
| All purpose flour | 4 Cup (16 tbs) | |
| Nuts | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup chocolate shot or toasted flaked coconut | ||
Directions
Cream butter and sugar until fluffy.
Dissolve yeast in water and add with egg yolks, to creamed mixture.
Gradually beat in flour, mixing thoroughly.
Chill dough for easier handling.
To form cookies, roll about 1 tablespoon dough into a finger shape.
Dip in egg whites, then roll in nuts and chocolate or coconut.
Place on greased cookie sheets and bake at 375° for 10 to 12 minutes.
Cool and store in covered container.
Keep these cookies well.
They may be frozen, or the dough may be frozen.
Dissolve yeast in water and add with egg yolks, to creamed mixture.
Gradually beat in flour, mixing thoroughly.
Chill dough for easier handling.
To form cookies, roll about 1 tablespoon dough into a finger shape.
Dip in egg whites, then roll in nuts and chocolate or coconut.
Place on greased cookie sheets and bake at 375° for 10 to 12 minutes.
Cool and store in covered container.
Keep these cookies well.
They may be frozen, or the dough may be frozen.
Chef
