Ingredients:
•1 Cup butter, softened
•1 Cup(s) powdered sugar
•1 egg, lightly beaten
•2 Tsp lemon juice
•2 2/3 Cup(s) all-purpose flour
•1 Tsp baking soda
•1 Pinch of salt
•1 Cup whole, blanched almonds
Directions:
•Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat in egg and lemon juice. Sift together flour, baking soda and salt and stir into mixture until combined. Cover and chill for 1 hour.
•Preheat oven to 325F. Spray baking sheets with light coat of nonstick cooking spray.
•Form fingers from 1 tablespoon of dough, by rolling dough with clean hands. Use a knife to score lines for the fingers knuckle. Press an almond firmly into the dough for a fingernail.
•Place cookies on prepared baking sheet and cook for 20 minutes until golden brown. Cool for five minutes and place cookies on a rack to cool completely. Arrange on a spooky platter and serve.
These ghastly little nibbles are rich with cheesy flavor, and a real snap to make. It'll take about 55 minutes, and you'll need to be sure to keep the dough cool as you work with it to prevent stickiness.
Ingredients:
5 tablespoons butter
1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1 large egg
Kosher salt
30 sliced almonds
Preparation:
1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.
