Monday, October 17, 2011
My four year old loved making these cookies with me! We brought dinner to our friends house tonight and she wore a glove with a few of the fingers retracted in the glove so it looked like fingers were missing. We told our friends kids that we hoped they enjoyed the cookies but we had an accident while making them and Emerson (my 4 year old) lost a few fingers.
1 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tsp. pure vanilla extract
2 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sliced almonds
1.In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for one hour.
2.Preheat the oven to 325°. Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.
3.Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the “severed” end of each cookie into the sauce.
(This recipe is from EveryDay with Rachel Ray, October 2011)