Recipe: Chocolate Fudge Fingers

5 dozen cookies

- ¾ cup sugar

- 1/3 cup brown sugar

- 1 tablespoon brandy

- 1 teaspoon vanilla extract

- ¾ cup (1 ½ sticks) butter, melted

- 1 ¼ cups plus 2 tablespoons cocoa, divided

- 1 cup flour

- ¼ teaspoon baking powder

- ¼ teaspoon salt

- 4 ounces (about 1 cup) walnuts, pecans or almonds, minced

- 2 tablespoons powdered sugar

1. Combine the eggs, sugars, brandy and vanilla in a medium bowl and beat at medium speed until smooth. Add the butter slowly and continue mixing at medium speed until incorporated.

2. Sift together 1 ¼ cups cocoa, flour, baking powder and salt. Add to egg mixture and blend until well-combined with mixer or by hand. Add the minced nuts.

3. Spread the mixture evenly in a greased and floured 9-inch-by-13-inch pan. The mixture will be dense. Bake in a preheated 350-degree oven for 15 minutes. Cool on a wire rack for 15 minutes.

4. With a sharp knife, cut cookies into fingers ¾ inch wide by 2 inches long.

5. Sift remaining 2 tablespoons cocoa and the powdered sugar together into a pie pan. Roll the cookies in the mixture to coat evenly, shaking off the excess. Store in a tightly covered container in a cool, dry place.

From "Food for All Seasons" by David Pisegna