Friday, October 28, 2011

Frightening Fingers

These spooky fingers are on my Halloween spread every year. They're so fun, festive and easy to make. Everyone always gets a kick out of the oozing blood. They taste great too. What's not to love?

Okay, I'll admit, my fingers have a little "more to love" than they should. I don't know why I never learn to make skinnier fingers. Every year I end up with chubby witch fingers and promise I'll remember not to make them so darn fat next year.

Well, there's always next year. . .

Frightening Fingers
adapted from Taste of Home Holidays & Celebrations Cookbook (2001)

makes 4-5 dozen

1 cup butter, softened
1 cup confectioners sugar
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
2 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
raspberry or strawberry jam (preferably seedless)
1/4 cup sliced almonds

In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and extract until well combined. In another bowl combine flour, baking powder and salt. Gradually add to creamed mixture. Refridgerate dough for 1 hour, or until easy to handle.

Form dough into skinny fingers using your hands. Using the flat end of a butter knife make an indentation in the top of each finger for the nail bed. Cut three slit in the middle of each finger for the knuckles. Place on lined baking sheets about 1 inch apart. Bake at 325 for 20-25 minutes, until edges are golden.

Remove to wire racks to cool for five minutes. Take 1/8 tsp. jam and spread into nail bed. Wedge an almond slice into the jam, allowing the excess to ooze over the edges. Cool completely.

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