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Frightening Fingers!

Recipe from Michelle Wine
Frightening Fingers by Michelle Wine, Altoona

1 c butter (softened)
1 c powdered sugar (sifted)
1 egg
1 tsp vanilla extract
1 tsp lemon extract
2 3/4 c flour
1 tsp baking powder
1 tsp salt
Red decorating gel
1/2 c sliced almonds

In mixing bowl, cream butter and sugar.  Beat in egg and extracts.  Combine flour, baking powder and salt.  Gradually add to the creamed mixture.  Divide dough into fourths.  Cover and refrigerate for 30 minutes.

Roll a small pieces of dough into 1 inch balls.  Shape them into 3 1/2 inch fingers.  Use butter knife to make indentations for fingernails.  Use knife to make 3 slashes for knuckles.

Place 2 inches apart on lightly greased baking sheets.  Bake at 325 for 20 to 25 minutes or until lightly browned. 

Cool for 3 minutes.

Squeeze a small amount of red gel on nail bed.  Press a sliced almond over gel for nail.  Allow gel to ooze. 

Should make around 5 dozen!
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