Frightful Fingers Shortbread Cookies

201141_437134929682190_2015026095_o
Quantity will vary depending on how large you make the fingers, but you should get 4-5 dozen cookies from this recipe.

Tip: I’ve seen people get squeamish at these Halloween cookies sitting on a buffet table, but anyone who was brave enough to bite into one was pleasantly surprised by the yummy flavor. Kids and adults alike will enjoy this fun treat and will appreciate your effort. Remember that they are UGLY fingers…don’t get hung up on perfection when forming them.

Ingredients
1 cup unsalted butter (no substitutes)
1 cup powdered (confectioner’s) sugar
1 large egg
1 tsp pure vanilla extract
1 tsp pure almond extract
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp sea salt
Seedless red raspberry jam
1/2 cup sliced almonds

Prep
Soften butter to room temperature.
Combine flour, baking powder and salt in small bowl.
Place parchment paper on baking sheet(s).
Preheat oven to 325 degrees F.
While cookies are baking, sort through almond slices to find the best ones for fingernails, keeping in mind that they can be ragged for an uglier look.

Directions
In a mixing bowl, cream butter and powdered sugar. Beat in the egg and extracts. Gradually add flour mixture to the creamed mixture; thoroughly combine without over-beating. Divide dough into four parts. Wrap and refrigerate for 30 minutes or until easy to handle.

Remove one section at a time from the refrigerator. Using about 1 to 1 1/2 tablespoons of dough for each cookie, shape dough into 4-inch-long fingers, about 1/2-inch thick. Using the flat tip of a table knife, make an indentation on one end of each for almond fingernail (to be added later). Make several horizontal cuts (about 1/4 inch deep) in the center of each finger to make knuckles. Gently press the dough on either side of the cuts as needed to shape knuckles.

Arrange the fingers about 2 inches apart on the prepared baking sheet. Bake at 325F for 18-23 minutes or until just beginning to brown very lightly. Cool for 3-5 minutes. Remove fingers from baking sheet and transfer to a wire rack to cool completely.

Spread a small amount of seedless raspberry jam on nail bed; press a sliced almond over jam, allowing jam to ooze around nail. Move to wire racks to cool and let jam set. Display fingers nail-side-up in a short cup or vase or scatter around a party table with other Halloween treats.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: