Almond Tipped Shortbread Fingers Recipes

ALMOND-TIPPED SHORTBREAD FINGERS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.

LADIES' FINGERS

Steps:

• Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.

ALMOND TIPPED SHORTBREAD FINGERS

Steps:

• in bowl, cream butter and brown sugar.beat in vanilla.gradually add flour,shape 1/2 cupfuls of dough into 1/2" thick logs.
• cut logs into 2 pieces.
• place 2" apart on ungreased sheet --
• bake at 325* for 15-17 minutes.or lightly browned.
• remove to wire racks to cool.
• chop almonds and place and place in a small shallow bowl.
• melt white chocolate in microwave or in top of double boiler.stir till smooth.
• dip one end of cooled shortbread cookie into white chocolate and then into chopped almonds.
• place on sheet of waxed paper to allow chocolate to set -- .

ALMOND-TIPPED SHORTBREAD FINGERS

Steps:

• In a large mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
• In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.

ALMOND FINGERS

Steps:

• Cream butter and sugar.
• Add flour a little at a time.
• Add ground almonds.
• Form into fingers.
• Place on cookie sheet about 1 inch apart. Bake in a 325 degree oven for about 30 minutes.