Witch's Fingers |
Easy to shape and so delightful to eat!
Ingredients
- Vegetable shortening (or lard), softened 1 cup/250 mL
- Granulated sugar 1 cup/250 mL
- Large egg 1
- Almond flavoring 2 tsp./10 mL
- All-purpose flour, approximately 3 cups/750 mL
- Baking powder 1 1/2 tsp./7 mL
- Salt 1/4 tsp./1 mL
- Ground blanched almonds 3/4 cup/175 mL
- Whole blanched almonds, for nails 48 - 50
Directions
Beat shortening and sugar together in large bowl until light and fluffy. Beat in egg and almond flavoring.Combine flour, baking powder and salt in medium bowl. Stir 1 cup (250 mL) flour mixture and ground almonds into shortening mixture. Gradually mix in enough remaining flour mixture until dough forms a stiff ball. Turn out onto lightly floured surface. Knead gently several times until smooth. Roll out 1/2 of dough to 1/4 inch (6 mm) thickness. Form into fingers by making ropes about 3 inches (7.5 cm) long. Squeeze with fingers to form knuckles.
Press whole almond onto end to form nail. Repeat with remaining 1/2 of dough. Bake in 350°F (175°C) oven for 10 to 13 minutes. Makes about 48 cookies.
1 cookie: 100 Calories; 6 g Total Fat; 16 mg Sodium; 1 g Protein; 10 g Carbohydrate; trace Dietary Fiber
WITCH’S FINGERS: Add green food coloring to the dough while kneading. For colored nails, soak whole blanched almonds in 1/4 cup (60 mL) water and 1/8 tsp. (0.5 mL) red or green paste food coloring for 30 minutes. Use red glossy decorating gel for cuticles.
Reprinted from Cook For Kids © Company's Coming Publishing Limited
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