These cookies make for a super spooky treat, perfect for bringing to a party. You can add food coloring to the dough to make monster fingers instead. You can also provide additional red frosting for dipping the cookies and label it something spooky.
1 tsp salt
1 cup butter, softened
1 cup whole almonds, or enough for 50-60 cookies (one per cookie)
1 cup powdered sugar, sifted
red decorating gel
1 egg, beaten
red frosting (optional)
1 tsp almond extract
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
In a large mixing bowl, combine butter, sugar, egg and extracts. In a separate bowl, stir together the flour, baking powder and salt; add to butter mixture and beat until thoroughly mixed, about 2 to 3 minutes. Refrigerate for at least one hour prior to shaping into fingers. When ready to bake, preheat oven to 325 F and line cookie sheets with parchment paper. Remove dough from refrigerator; for each cookie, scoop about 1 tsp to 1 tbsp of dough (depending on the size fingers you want to create) and roll between your two hands. The spaces in between your fingers will help to make the dough have knuckles. Press and shape with your fingers to make them rounded. Press an almond onto one end to look like a fingernail. Use a toothpick or knife to make little marks resembling knuckles. Bake for 20 to 25 minutes; remove from oven and cool. Remove the almonds, squeeze red coloring on the tips and replace almonds. Make sure there is enough gel so that it oozes out around the nut. Serve with red frosting as a dipping sauce (optional).
1 tsp salt
1 cup butter, softened
1 cup whole almonds, or enough for 50-60 cookies (one per cookie)
1 cup powdered sugar, sifted
red decorating gel
1 egg, beaten
red frosting (optional)
1 tsp almond extract
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp Clabber Girl Baking Powder
In a large mixing bowl, combine butter, sugar, egg and extracts. In a separate bowl, stir together the flour, baking powder and salt; add to butter mixture and beat until thoroughly mixed, about 2 to 3 minutes. Refrigerate for at least one hour prior to shaping into fingers. When ready to bake, preheat oven to 325 F and line cookie sheets with parchment paper. Remove dough from refrigerator; for each cookie, scoop about 1 tsp to 1 tbsp of dough (depending on the size fingers you want to create) and roll between your two hands. The spaces in between your fingers will help to make the dough have knuckles. Press and shape with your fingers to make them rounded. Press an almond onto one end to look like a fingernail. Use a toothpick or knife to make little marks resembling knuckles. Bake for 20 to 25 minutes; remove from oven and cool. Remove the almonds, squeeze red coloring on the tips and replace almonds. Make sure there is enough gel so that it oozes out around the nut. Serve with red frosting as a dipping sauce (optional).