Almond Finger Cookies
Almond Finger Cookies
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Ingredients
| 1 | cup vegetable shortening (or lard), softened | |
| 1 | cup granulated sugar | |
| 1 | large egg | |
| 2 | teaspoons almond flavouring | |
| 2 ½ | cups CO-OP GOLD Enriched All Purpose Flour | |
| 1 ½ | teaspoons baking powder | |
| ¼ | teaspoon salt | |
| ¾ | cup ground almonds | |
| 48 | whole blanched almonds |
Directions
Cream shortening and sugar in large bowl. Add egg and flavouring. Beat well.
Combine flour, baking powder and salt in medium bowl. Add to shortening mixture in three additions, mixing well after each addition until no dry flour remains. Knead dough in bowl until smooth.
Add ground almonds. Mix well. Divide dough into eight equal portions. Divide each portion into six pieces. Shape each piece into three-inch long log or finger. Arrange about two inches apart on greased cookie sheets. Squeeze each finger in centre to form knuckle. Press one whole almond on one end of each finger to form nail. Bake in 350º F (175º C) oven for 10 to 13 minutes until firm. Let stand on cookie sheets for five minutes before removing to wire racks to cool.
Makes four dozen cookies.
Variation: Witch’s Fingers
Knead green food colouring into dough until desired shade is reached. Use paste food colouring to make a bolder colour. Use only a few drops of liquid food colouring to make a softer colour. Prepare and bake as directed. For coloured nails, soak whole almonds for 30 minutes in a mixture of ¼ cup water and ⅛ teaspoon red or green paste food colouring. Let dry.
Recipe courtesy of Company's Coming.