Champagne Fingers

This is a freestanding version of this classic cookie. The dough is piped out onto flat pans, rather than baked in a mold. I learned to make these in the early seventies when I was working at the Monte Carlo Sporting Club with pastry chef Alexandre Frolla. Though these cookies are delicate and fragile, the same batter makes very good Christmas tree decorations. Just use a smaller tube to pipe it out into letters, numbers, and geometric shapes.