Perfect for October festivities or anytime you want to bring a little Halloween fun no matter the time of year.
Ingredients
1 cup softened unsalted butter
1 cup powdered confectioners sugar
1 egg
1 tsp Almond extract
1 tsp Vanilla extract
2 Ā¾ cups all-purpose flour
1 tsp salt
Ā¾ cup blanched almonds
Ā½ tsp green food coloring
Ā½ cup Heidiās Raspberry Jam
Directions
Measure out flour and place in medium sized bowl. Add the salt and softened butter and combine.
Add confectioners sugar and mix until just combined.
Add egg, almond extract, and vanilla extract. Mix until smooth.
Add green food coloring to liking.
Cover bowl tightly with plastic wrap and refrigerate for 30 minutes.
While dough is chilling blanche the almonds by bringing water to a boil then add the almonds for 60 seconds. Rinse almonds with cold water and remove the skin.
Measure out a Tbsp of dough and roll and shape into a finger. Do so with all of the dough.
Add a blanched almond to one end of each finger to be the nail.
Add notches with a knife to make the fingers look realistic.
Place fingers on a baking sheet and bake for 25 minutes or lightly browned.
Allow cookies to cool; then carefully remove the almond of each cookie and dab a little Heidiās Raspberry Jam to the ānail bedā and return almonds to tip on top of jam so that jam oozes out a little bit all around the almond.
