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Frightening Fingers cont.
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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 over gel for
nail, allowing gel to ooze around nail. Remove to wire racks to
cool.
Yield: about 5 dozen cookies.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |