Bread & Cookies > Halloween > Freaky Fingers >
Freaky Fingers
1 C all-purpose flour
2 TBS cornstarch
1/8 tsp. salt
1/2 C unsalted butter, softened
1/2 C powdered sugar, sifted
1/2 tsp. vanilla
1/3 C pecans, finely chopped
1/2 C (or 1 pkg.) sliced almonds
Waxed paper
Preheat the oven to 300-degrees F. In a small mixing bowl, sift the flour. Add the cornstarch and salt, stirring with a fork. Set aside. Place the butter in a large bowl; cream with an electric mixer. Sift in the powdered sugar; mix until batter is fluffy. Add the vanilla and pecans, mixing well. Slowly pour flour mixture into the butter mixture; combine until dough appears crumbly. Place a 12" piece of waxed paper on a flat work surface. Place dough on top of the waxed paper, and then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out dough to 1/4" thickness and slowly remove the top piece of waxed paper.
Slice the dough with a butter knife into oblong shapes, about the width of your middle finger. Use a metal spatula to the lift the "fingers" onto an un-greased cookie sheet, making sure to leave about 1" between each "finger." To give the "fingers" an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each "fingernail." Place the cookie sheet in the oven and bake for twelve to fifteen minutes. Remove from oven and place the "fingers" on a wire rack to cool.
Suggested Presentation: Place upright in a large glass bowl or decorative candy dish.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
