MAPLE FINGERS

4 1/2 CUPS FLOUR

1 1/2 TEASPOONS BAKING POWDER

1 CUP SOFT MARGARINE

3/4 CUP BUTTER - FLAVORED SHORTENING

3/4 CUP DARK BROWN SUGAR

1/2 CUP GRANULATED SUGAR

2 LARGE EGGS

3 TABLESPOONS MAPLE FLAVORING

1 TEASPOON VANILLA

3 TABLESPOONS LIGHT CREAM OR MILK

3 CUPS SEMISWEET CHOCOLATE CHIPS

CHOCOLATE GLAZE ( RECIPE BELOW )

SPRINKLES ( OPTIONAL )

MIX FLOUR AND BAKING POWDER AND SET ASIDE. CREAM MARGARINE AND SHORTENING UNTIL SOFT. THEN BEAT IN BOTH SUGARS, EGGS, FLAVORINGS AND CREAM OR MILK.

GRADUALLY ADD FLOUR MIXTURE AND BLEND WELL. STIR IN CHOCOLATE CHIPS. CHILL BATTER FOR 10 MINUTES.

PREHEAT OVEN TO 375 DEGREES. SPRAY 2 COOKIE SHEETS WITH NONSTICK SPRAY. BREAK OFF PIECES OF DOUGH THE SIZE OF A LARGE WALNUT. ROLL INTO FINGER SHAPES BETWEEN PALMS OF HANDS ABOUT 4 INCHES LONG AND 1/2 INCH WIDE. PLACE ON COOKIE SHEET 2 INCHES APART. BAKE 12 TO 15 MINUTES UNTIL BOTTOMS ARE LIGHT BROWN.

COOL ON RACKS AND FROST WITH CHOCOLATE GLAZE AND DIP IN SPRINKLES. MAKES 3 DOZEN.

CHOCOLATE GLAZE

3 CUP CONFECTIONERS, SUGAR

4 TABLESPOONS COCOA POWDER

4 TABLESPOONS WATER

1/2 TEASPOON VANILLA

1 TABLESPOONS BUTTER - FLAVORED SHORTENING

RAINBOW SPRINKLES ( OPTIONAL )

COMBINE SUGAR, COCOA AND WATER IN SMALL SAUCEPAN. STIR OVER LOW HEAT UNTIL SMOOTH. STIR IN VANILLA AND SHORTENING. REMOVE FROM HEAT. DIP TIPS OF FINGERS INTO CHOCOLATE AND THEN INTO SPRINKLES. PLACE ON RACKS TO DRY.