This recipe
can be made plain or with other variations.
I choose to take a more natural approach using pistachios, cocoa and dried berries. But you could make them with
food colorings and flavors too. Have
fun!
Spooky
Monster Finger Cookies
Makes 30-40
1 C Butter,
Softened1 C Powdered Sugar
1 Egg
1T Vanilla
Pinch of Salt
2 ¾ C Flour
1 t Baking Powder
About ½ C Sliced Almonds
4 Oz Chocolate, White Chocolate, or Almond Bark
Variations:
1 C Non-salted
Pistachios, Ground2 t Macha Green Tea Powder
OR
1 C Freeze
Dried Berries (strawberries, raspberries, blue berries, etc.), Ground
2T Cocoa
Powder
Beat the
butter and sugar together for a few minutes.
Add the egg and vanilla.
Add the
salt, flour, baking powder and the variation ingredients, if needed. Wrap and chill for at least 1 hour.
Preheat the
oven to 325 degrees. Mold the dough into
life-sized “fingers”. As I unfortunately learned later, these
cookies spread a little while baking, so make the fingers skinner than your
own. Don’t forget the knuckle and use a
knife to mark 3 lines at the knuckle. I
also lightly pressed my finger on the tip so that I could later adhere the almond
“finger nail”. Bake on parchment paper
for about 25 minutes.
Once cooled,
melt the chocolate in the microwave. Put
a little bit on the tip and place the almond on top. Make sure to pick the best almond slices.
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Slightly chill them for about 5 minutes to
harden the chocolate and serve!
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