Viennese Chocolate Fingers - cooking recipe

Ingredients

cooking spray
1/2 cup salted butter, softened to room temperature
6 tablespoons powdered sugar
1 1/2 cups all-purpose flour, sifted
2 1/4 teaspoons baking powder
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 1/2 ounces semisweet chocolate (chips work) or 2 1/2 ounces dark chocolate, chopped into pieces (chips work)
For dipping
4 -5 ounces semisweet chocolate (chips work) or 4 -5 ounces dark chocolate, chopped into pieces (chips work)
parchment paper

Preparation

Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.