Treat yourself this Halloween with a festive Halloween Lady ‘Finger’ Cookies Recipe.
1/3 cup blanched almond slices (about 36 pieces)
Red liquid or paste coloring
½ cup (1 stick) butter, room temp.
½ cup confectioners’ sugar
¼ cup granulated sugar
½ tsp vanilla extract
½ almond extract (optional)
½ tsp salt
1 1/3 cup flour (all-purpose)
Preheat oven to 350 F and lightly grease a baking sheet.
Place the almonds in a disposable plastic container, add 8-10 drops liquid food coloring or a dab of paste, cover tightly, and shake vigorously.
Set almonds on sheet of wax paper to dry.
Cream the butter with confectioners’ sugar and granulated sugar in a large bowl until fluffy.
Beat in the egg, vanilla, almond extract, and salt. Blend in the flour. Divide the dough in half, wrap each piece in plastic wrap, and chill for 20 minutes
Preheat oven to 350 F.
Divide the dough halves into 18 lumps.
Working quickly, roll each one between your palms to form a finger about 4 inches long.
Lay it on a baking sheet and squeeze the edges lightly to dent the sides into more of a defined finger shape.
Use the blade of a knife to lightly score knuckles. Press a red almond nail, pointed tip out, at the top of each finger.
Bake for 8 to 10 minutes, until firm but not at all browned. (The best doneness test is when you smell the cookie in the air, remove the baking sheet from the oven)
Cool completely before storing in an airtight container.