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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 30 |
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These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these fingers for their classroom Halloween parties.Natalie Hyde, Cambridge, Ontario Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
red decorating gel |
1/2 cup sliced almonds |
Directions:
1. In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.
2. Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle.
3. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool. Yield: about 5 dozen cookies.
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