Use your favorite shortbread cookie recipe or butter cookie recipe or use ours thats listed below. Place the dough in a pastry bag or large plastic bag with one corner snipped off. Pipe the dough into finger-sized amounts onto a parchment paper lined cookie sheet. Then use the dull side of a butter knife to make lines suggesting knuckles, and add an almond or candy for the fingernail. Before baking the finger cookies shape them into a slightly bent shape so that they look like grabbing fingers! Chill cookies before baking. Once baked you can add a bit of red icing if you want a bloody finger. A tasty bowl of these makes for a grisly Halloween treat.
CLASSIC BUTTER COOKIE RECIPE
1 cup butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
Shape the dough in one of the following ways:
Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8-10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.