WITCHES’ FINGER COOKIES

Makes: 36 cookies

1 cup (250 mL) butter, softened 1/2 cup (125 mL) sugar

2 1/2 cups (625 mL) flour Sliced natural almonds, optional

1. Cream together butter and sugar until light and fluffy. Work in 2 1/4 cups (560 mL) flour, adding remaining flour gradually, if necessary. Lightly knead to form a ball.

2. Cover and refrigerate dough 2 hours or until dough is firm enough to handle.

3. Using a scant 1 tbsp (15 mL) of dough for each cookie, shape a flattened roll to look like a bony finger.

4. Using your own finger as a model, make knuckle lines with a knife. Shape and flatten one end to look like a fingernail. One piece of almond can be carefully pressed in for a nail.

5. Place fingers on ungreased cookie sheets. Bake at 300 F (150 C) for 15-18 minutes. Do not let them “tan” too much.

6. Let cookies stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool cookies on racks. May be frozen and thawed later.