COOKIES..THESE ARE COOKIES!

REALLY… THEY’RE  JUST…….

COOKIES

Makes about 60 cookies

1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 teaspoon (5 mL) almond extract
1 teaspoon (5 mL) vanilla
2 3/4 cups (675 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red piping gel

In a bowl, beat together butter, icing sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonfuls into finger shapes. Press almond firmly onto one end for nail. Press in centre to create knuckle shape.

Using paring knife, make slashes in several places to form knuckle lines. Bake on lightly greased baking sheet in 325 degrees F (160 C) oven for 20 to 25 minutes or until pale golden.

Let cool for 3 minutes.

 Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from baking sheets; let cool on racks.

Approximate nutritional content per serving: Calories 71. Protein 1 g. Fat 4 g. Carbohydrates 7 g. Dietary fibre 0 g.

from Spooky Times