finger cookies!

from zorra578 in bakebakebake (but from the magazine taste of home)

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1 cup butter, softened
1 cup confectioner’s sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon 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 the pieces into 1-inch balls. Shape the 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 sheets.

Bake at 325 F for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on the 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

other variation, from http://www.fabulousfoods.com/recipes/dessert/cookies/fingers.html

1 C butter, softened
1 C sugar
1 egg
1 tsp. almond extract
1 tsp. vanilla extract
2 3/4 C flour
1 tsp. baking powder
1 tsp. salt
3/4 cup whole blanched almonds
red food coloring
and/or
1 tube red decorator gel

Makes About 5 Dozen Cookies

Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.

In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle. If you want to paint the nails, use some red food coloring that’s been diluted with water and brush on with a clean artist’s brush.

Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.

Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.

Note: Make cookies smaller than you think they need to be, as they spread when cooking. Our witch has fat fingers because we didn’t heed our own advice.

another recipe:
(just a side note, i added the jam and almonds before baking the cookies, which saves a lot of time and works great)

1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4″ long for each cookie. Squeeze clost to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they’ll puff a little when you bake them.

Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

Meanwhile, melt jelly over low heat in a small saucepan.

Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with « blood.

You can also form toes – just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.

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