These take some time. This is the usual RedCamper super fast and easy recipe so be prepared to spend some time on this. But totally worth it!
Ingredients :
•9 ounces (about 1 3/4 cup) all-purpose flour
•8 ounces (2 sticks) unsalted butter, softened, plus a little more for greasing the pan
•3 1/2 ounces (about 1/2 cup) confectioners' sugar
•1 1/2 teaspoons salt
•8 TB Strawberry Limoncello Deliciousness
•slivered almonds
Step one: Put on some spooky music and light a fire (only if you have a fireplace)
Step two: Sift flour through a fine sieve and set aside. Practice your witches cackle.
Step three: Cream butter and confectioners' sugar together on high speed of a mixer/food processor or your good ole muscly arm until smooth and pale, about 3 minutes. Now add all the flour. Mix on lowest speed (especially if you are hand mixing because probably your arm is tired) until combined.
Step four: Divide dough into 2 equal balls. Working with 1 dough ball at a time, on a piece of parchment or wax paper, use a rolling pin to roll roll out into a 1/4-inch thick rectangular shape. Place dough and parchment paper on a baking sheet and cover with plastic wrap. Repeat rolling second dough ball and transfer to a second baking sheet. Refrigerate until dough is firm, for at least 1 hour or up to 1 day.
Step five: Now it gets tricky. Say some sort of witches chant to summon the devils of good cookie making. Slice the chilled dough into 1-inch thick strips and lift sides to form a trough along the length of the strip. Working quickly, take a heaping teaspoon of jam and spread it along the length of the dough and carefully pinch dough closed over and encasing the jam filling to form a long, thin cylinder roughly 10 - 12 inches long. Repeat for remaining strips. Make sure the tube is completely sealed along the seam.
If dough begins to feel soft and mushy, return the baking sheet and refrigerate until firm again, about 20 minutes before resuming.
Step six: Now comes the artistry. Carefully slice each prepared tube in half. Pinch one end shut of each finger cookie, dab it with jam, and press on an almond sliver "nail." Squeeze the sides to create a bulged "knuckle" area and, using the dull edge of your knife or a spoon, press into both the knuckle and the area below the nail several times to create a wrinkled appearance. Add a spoonful of jam over the base of each finger and return the baking sheet to the refrigerator for at least 20 minutes or up to 1 hour. Repeat steps 2 through 4 with remaining baking sheet of rolled-out dough
Step seven: While cookies chill, adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Bake both baking sheets until the cookies are lightly golden-brown, rotating top to bottom and back to front halfway through cooking, 15 to 20 minutes total. Let cool for 20 minutes before serving.
Great work. These are so fun and tasty. You may even want to double the recipe.
*original recipe from Serious Eats