Peanut Butter Fingers

Beat first 6 ingredients at medium speed of an electric mixer until creamy. Combine flour and remaining 3 ingredients. Gradually add to butter mixture, beating well.

Shape dough into 1" balls. Roll balls into 2 1/2" logs. Place 2" apart on ungreased cookie sheets. Bake at 325° for 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Dip 1 end of each cookie into melted chocolate. Return cookies to wire racks, and let stand until chocolate is firm.

Note: A teaspoon measure gives you enough dough to shape into a 1" ball or a 2 1/2" x 3/4" log.