Makes about 3 dozen cookies
1 cup unsalted butter
¾ cup powdered sugar
1 teaspoon vanilla
½ teaspoon salt
1 ¾ cups flour
1 cup ground pecans
Red food coloring and blanched or slivered almonds
- Preheat oven to 300 degrees. Beat butter and sugar in bowl of heavy-duty mixer until light and fluff. Add vanilla and salt. Add flour, ¼ cup at a time. Blending after each addition. Stir in ground pecans. Dough will be heavy
- Using 1 heaping tablespoonful per cookie, shape dough into “fingers” about 3 inches long and ¾ inch in diameter.
- Place cookies on parchment paper-lined cookie sheet. Using a knife, lightly scour “fingers” a few times across the center and near the top to resemble knuckles. “Paint” almonds with red food coloring and press into the top of the cookie to resemble a fingernail, if desired. Or, make an indentation in the top to resemble a fingernail.
- Bake for 25 minutes or until lightly brown.
- cool cookie sheets between batches.
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