We went to a Halloween party last night so, being Lauren, I made some food. One of the things I chose to make was this recipe for finger-shaped cookies. I have to admit, they were pretty freaky looking. Tasted pretty good, like almond shortbread. I used 2 cups of regular flour and then 3/4 cup of whole wheat pastry flour. This version, using chocolate chips, is an adaptation from a Taste of Home recipe by someone on the Cooking Light boards. The original uses decorative red gel to stick the almonds on. I did not dust the fingers with cocoa because they did not look good when I tried on a small sample of them. These would definitely be fun to make again for Halloween sometime.
NOTE: The notes in the recipe are NOT MINE, they are from the original poster.
CLBB (dneilson), adapted from Taste of Home
1 cup butter, softened
1 cup confectioners' sugar
1 tsp vanilla extract
1 tsp almond extract
2- 3/4 cups all-purpose flour (12. 75 oz ww pastry flour)
1 tsp baking powder
1 tsp salt
Red decorating gel (I used a chocolate chip, see below)
1/2 cup sliced almonds
1. In a large 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.
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.
Dneilson's Notes: I found .35 oz was perfect weight for shaping fingers. Since we don't do HFCS, instead of the red gel; I placed a chocolate chip on the "nail bed" - returned cookies to oven to melt chocolate chip (20 seconds?). Removed from oven and pressed an almond slice over the chocolate chip to adhere while it was still soft. A chocolate chip was perfect size and compatible with almond flavor of the cookie. Cool. After cooling, I brushed the fingers with a brush and alkalized cocoa to enhance the "wrinkles".
Yield: about 5 dozen cookies.