1 cup confectioners' sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 3/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
Red decorating gel
1/2 cup sliced almonds
In a mixing 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. Working with one piece of dough at a time, roll into 1 inch balls. Shape balls into 3 inch x 1/2 inch fingers. Using the flat tip of a table knife, make an indentation on one end of each finger for the fingernail. With a knife, make three slashes in the middle of each finger for the knuckle. Place 2 inches apart on lightly greased baking sheet. Bake at 325 degrees 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. Makes about 5 dozen cookies.
Who doesn't love finger foods?!!!!! Ha Ha!! I cheated on this recipe and used a cookie pan that has finger shaped molds. All I had to do is press the dough into the finger molds and bake. I only baked them for about 12-14 minutes too so you might just want to watch the first batch to figure out how long you need to bake them depending on your method, shaping yourself or using a mold.
These are tasty little cookies. Not too sweet and the dough holds up well to make the finger shape. Last year I tried a finger cookie recipe and they turned out more like Sasquatch toes. Go ahead and give this fingers a try!
No comments:
Post a Comment