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Frightening Fingers

These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties.—Natalie Hyde, Cambridge, Ontario

30 ServingsPrep: 25 min. + chilling Bake: 20 min.

Ingredients

1 cup butter, softened
1 cup confectioners' 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

Directions

In a large 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 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.
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

2 of 2

Frightening Fingers (continued)

Directions (continued)

over gel for nail, allowing gel to ooze around nail. Remove to wire
racks to cool. Yield: about 5 dozen cookies.

Nutrition Facts: 1 serving (2 each) equals 123 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 156 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.