Pardon my pan. Stoneware stains as it's used, but the uglier it gets, the better it works.
The cookies themselves were kind of fun. I might bring them to a party or serve them to kids for their shock value, but the truth is that their taste is nothing special. I'm not a huge fan of sugar cookies to start off with, but if you have a sugar cookie recipe that you like, you might want to use it instead.
1 cup of softened butter
1 cup icing sugar
1 tsp almost extract
1 tsp vanilla
2 3/4 cup of flour
1 tsp baking soda
whole blanched almonds
1 tube red decorator gel
- Mix butter with sugar, egg, vanilla and almond extract. Beat in flour and baking powder.
- Cover and let refrigerate for 30 mins
- Working with one quarter of the dough at a time, roll about a tbsp (maybe a little more) into finger shapes.
- Press almond into 1 end of each cookie for the nail.
- Squeeze in center to create knuckle shape. Use a paring knife to create slashes in several places to look like knuckles.
- Place on lightly greased baking sheets, and back at 325 for 25 min. (This wasn't hot or long enough for me to get the golden colour. I ended up raising the temp to 350 for 5 minutes after the 25 mins was done.)
- Let cool slightly, then lift up each almond and squeeze red decorator gel into the nail beds. Press almonds back into place so that the gel oozes out from underneath.
I found this dough hard to work with so I added a splash of milk to help it stick. That seemed to help. The recipe says it'll make 5 dozen cookies. I only made one pan (about 24) of them before I put the rest back into the fridge and left for the afternoon. I'm not sure if I'll be ambitious enough to make the rest.