Chestnut Fingers

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1 egg yolk
1/2 cup chestnut purée or canned
    chestnuts drained and puréed
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 slightly beaten egg white
Granulated sugar
1/2 cup semi-sweet chocolate pieces, melted

In mixer bowl cream butter and 1/4 cup sugar. Add egg yolk and beat until light and fluffy. Beat in chestnut purée and vanilla extract. Stir together flour, salt and cinnamon; stir into creamed mixture.

Using a scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white, then in sugar. Place sugar side up on greased cookie sheet.

Bake 350 degrees F for about 20 minutes. Remove from sheet; cool on rack. Dip one end of each cookie in melted chocolate (about 1 inch) Place on wax paper until set.

Makes 30 cookies.

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