Monday, December 26, 2011

Rosemary Olive Oil Bread

Want to make your house smell divine....bake a loaf of this bread!
So good! So easy!

Click here for the recipe.

Sunday, December 18, 2011

Belly up to the Bar

Chubby Hubby Bars

I have been quite obsessed with Pinterest lately...So many good ideas and good looking recipes.   That is where I found these bars and brownies.  My husband needed something to bring into work to share, I thought that it would be the perfect opportunity to try these tempting recipes.  They were good!  The Chubby Hubby bars were really delicious with the nice caramel layer and the rich layer of chocolate....I loved the pretzles in the dough. It has a nice salty-sweet thing going on.  The Slutty Brownies were just over the top!  The recipe suggested that you serve them with ice cream....oh yeah!  That is exactly what needs to be done!!  They are like chocolate lava brownies....very decadent
and super easy!

If you want to see what interests me on Pinterest click here
Be forewarned, it is addictive!

Slutty Brownies

They were both very easy to put together. Just click the pictures for the recipe.  Try them sometime!

Baked Sunday Mornings- Buckeyes

I was really excited when I saw that the Baked Sunday Mornings group was doing Buckeyes for their last offering of the year. Being a former Ohioan, I know all too well what Buckeyes are and how delicious they can be.  However, I have never made them!  Odd but true!  This recipe is very easy and extremely delicious.  The baked boys claim that they made the Buckeye less sweet....hmmm, with 3 cups of confectioners sugar, they still pack a sweet punch but with the addition of cream cheese and graham cracker crumbs these are a winner! I made mine with chunky peanut butter and they turned out really tasty.  I lost a few when I was dipping them in the chocolate, I guess I am not such a great dipper...that's okay, my hubby likes to eat the mistakes!   You can get the recipe and see what the rest of the Baked Sunday Mornings group did here.

Until next time....

Sunday, December 11, 2011

Christmas Cookie Lineup 2011

Christmas is upon us and every year I make a variety of cookies for friends and family.  I wanted to share them with you too!  Click on the pictures to get the recipes. 

Merry Christmas!!

Friday, December 9, 2011

Frosty Christmas Tree Cookies

These scrumptious treats are a soft perfectly spiced molasses cookie with sugar frosting.  These have been on my Christmas cookie tray every year for the past 30 years!! Needless to say, these are one of my personal favorites. 
They are just the thing to leave for old Santa when he makes
his rounds to your house. 


Frosty Christmas Tree Cookies

Bake at 350 for 8 minutes
Makes 3 dozen cookies

3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 teaspoons ground ginger
3 teaspoons ground cinnamon
2 teaspoons ground cloves
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1/2 cup molasses
Sugar Icing (recipe follows)

  1. Sift flour, baking soda, salt, cocoa, ginger, cinnamon, cloves onto waxed paper.
  2. Beat butter, sugar, egg and molasses in a large bowl with electric mixer until fluffy-light.  Stir in flour mixture until well blended.  Wrap the dough in plastic wrap or foil; refrigerate several hours or overnight.
  3. Roll out dough, 1/3 at a time, on a lightly floured surface to 1/4 inch thickness.  Cut out with large Christmas tree cutter.  Brush off excess flour; place cookies on a lightly greased cookie sheet.  Repeat with remaining dough.  Gather up scraps for second rolling.
  4. Bake in moderate oven (350) for 8 minutes, or until edges are browned.  Let cookies cool a few minutes on cookie sheets.  Remove to wire racks with spatula; cool completely.  Dip small clean brush into Sugar Icing and "paint" cookies.  Sprinkle with colored sugars.
Sugar Icing:  Combine 1 package (1 pound) 10X (confectioners) sugar, 1 teaspoon vanilla and 1/3 cup water in medium size bowl; stir until smooth.  Add more water, a teaspoon at a time, until icing is spoonable and flows easily from a spoon.
Makes 2 cups

Wednesday, December 7, 2011

ABC-My Poor Little Eggnog Pound Cake with Crystal Rum Glaze

 I was so excited when I saw that the last challenge from Baking for All Occassions by Flo Braker was Eggnog Pound Cake.  I love eggnog! I love buttery pound cake.  The recipe looked very easy and it was.  I halved the recipe because I didn't want to make a big pound cake.  I had a small bundt pan so I thought I would use that.  I tried to bake it in 35 minutes but it was not nearly done.  So I put it in for 10 more minutes....still not done....(???) so I put it in for another 5 minutes.  Finally the tester came out clean.  I let it rest for 10 minutes then flipped it over to unmold.  Oh boy.....the cake fell apart into 4 big pieces.   So I patched it up the best I could and glazed the pitiful thing.  The upside is it tasted wonderful!  My cake was not dry at was moist and had a nice buttery flavor.  I used spiced rum instead of regular dark rum and raisins instead of currants.  It was delicious!

 Moist and delicious!  The glaze gives it a nice crunchy exterior.  I will have to try this one again sometime and do it right!   If you want to see how this should have looked check out the other wonderful ABC bakers here. I must say, I thoroughly enjoyed baking along with this group and loved this cookbook!  I will continue to explore new recipes and revisit the favorites that I baked this past year.   Next year we will be baking from a new cookbook called The Weekend Baker by Abigail Johnson looks like there are many wonderful recipes to challenge all of should be fun!

Until Next Time.....

Friday, December 2, 2011

Kiss Pies

 cut round circles around the kiss (I used a cookie cutter)
 gather up the edges to the middle
 pinch closed

 brush with egg whites and sprinkle with sugar, bake
 make sure you pinch them closed really well...or you some will open :(
 dust with powdered sugar
So simple, so easy, sooo good!

Kiss Pies
recipe adapted from Picky Palate

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting
1.  Preheat oven to 350 degrees F.  Roll out pie dough onto a lightly floured counter top.  Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knife and cut a 2 1/2-3 inch circle around kiss.  Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown . Continue cutting dough around kisses until all dough is used up.  I got about 14 rounds cut when I re-rolled my scraps.
2.  Brush all little pies with an egg white wash then sprinkle with granulated sugar.  Bake for 20-28 minutes or until little pies are golden.  Remove and let cool for 5 minutes before transferring to cooling rack.  Dust each with powdered sugar and serve.
about 14 little pies.
(I got 17 pies out of each round of pie dough)

Thursday, November 24, 2011

Double-Crust Butter Pecan Apple Pie

I have had really good results and love all the recipes that I have tried from Baking For All Occassions by Flo Braker.  This pie was no exception.  The crust was tender and flaky, the filling was not overly sweet, the addition of the candied pecans was amazing!  I will most definitely make this pie again!


Double Crusted Butter-Pecan Apple Pie

Yield:  One 9-inch pie, 8 servings

Candied Butter Pecans
1/2 cup granulated sugar
3 T light corn syrup
3 T unsalted butter
1/8 t salt
1 c pecan halves

1 recipe double crust pastry

7 medium (3 pounds) your favorite or assorted cooking apples, peeled, cut in half vertically, cored, cut crosswise into 1/4-inch-thick slices (about 9 cups)
1/2 c granulated sugar
2 T firmly packed brown sugar
1/3 c all-purpose flour
1/8 t salt
2/3 c candied butter pecans
2 oz unsalted butter, melted
1 T fresh lemon juice
1 T honey 

1 to 2 Tablespoons of whole milk
2 T sanding sugar, raw sugar, or granulated sugar

To make the Candied Butter Pecans:  Line a baking sheet with a silicone mat or aluminum foil.  In a 10-inch heavy skillet, combine the sugar, corn syrup, butter, and salt and stir over low heat until the sugar dissolves and the butter melts.  Increase the heat to medium-low.  When the mixture reaches a simmer, add the pecans and cook just until the syrup turns deep amber and large, thick bubbles form.  Stir the pecan occasionally to prevent burning and to coat them.  Pour the nuts out onto the prepared baking sheet and, without delay, separate them, using metal or wooden skewers or fork tines.  Set aside to cool.  The nuts will keep in an airtight container at room temperature for up to 10 days.  You should have about 1 cup.

Before baking: Center a rack in the oven and preheat oven to 425 degrees F.  Have ready a 9-inch glass pie dish.

To line the pie dish: Roll out pastry into a 13-inch circle about 3/16 inch thick, transfer the pastry to pie dish, and trim the edge with scissors to leave a 1-inch overhang.  Set aside at room temperature.

To fill the pie crust:  Put the apple slices in a large bowl.  In a small bowl, mix together the sugars, flour, and salt.  Sprinkle the sugar mixture, candied pecans, butter, lemon juice, and honey over the apples and toss the apples to coat evenly.  Pile the apples into the pie crust, mounding them in the center, and scrape any juices and sugar in the bowl over the filling.

To finish the pie: Roll out the second dish into a 13-inch circled, then top the pie and finish the edges.  Using the tip of a small sharp paring knife, cut a 3-inch circle in the center of the top crust for decoration and to allow the steam to escape during baking.  Brush the crust lightly with milk and the sprinkle it with sanding sugar.

Place the pie on a rimmed baking sheet (to catch drips) and bake for 15 minutes.  Reduce the temperature to 375 degrees F and bake the pie until the apples are tender when pierced with the tip of a knife, the filling starts to bubble, and the crust is golden and bubbly, about 40 minutes longer.  Transfer to a wire rack and let cool for about 1 hour to serve warm, or to room temperature to serve later (During the rest, most of the juices return to the apples and the filling thickens.

Cut the pie into wedges and accompany with vanilla ice cream.  Garnish each serving with a few candied pecans, if desired.

Sunday, November 20, 2011

Cranberry-Pecan Bread

I have made this cranberry bread for the past 9 years for Thanksgiving and it always turns out beautifully so it has become a holiday tradition for me.  It turns out moist and packed full of flavor.  It's always a big hit!  It's very easy to make although when you are putting the cloves in the liquid put them in a cheesecloth (I use a tea ball when I don't have great!) because it is pretty time consuming and difficult to pick them all out!   This would be a delicious addition to your Holiday dinner! 

Cranberry-Pecan Bread

adapted from Food, Emeril Lagasse

  • 1/2 cup orange flavored liqueur
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon whole cloves
  • 1 cinnamon stick, halved
  • 1 1/2 cups fresh cranberries (or defrosted if frozen)
  • 3/4 cup dark brown sugar
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup fresh orange juice
  • 1 cup chopped, toasted pecans
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla


In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.

Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.

In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes.

Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)

Saturday, November 19, 2011

Pumpkin Gingernaps

I love a good gingersnap cookie...although since I like a crispy snappy gingersnap I wasn't sure how I would like these softer cookies.  I must say....They are good!  The flavors all come together perfectly and make an outstanding cookie.  You bite into a crispy crunchy outside and your teeth sink into a soft spicy cookie.  Beautifully orchestrated!  Lucy Lou
(my malamute) liked these too!  I slipped her one.  I know, but I can't help it. The house smells all spicy!  Love it!


Pumpkin Gingersnap Cookies

 Adapted from Two Peas in a Pod


½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Friday, November 18, 2011

Chicken Pot Pie

Pure comfort food!  The temps are dropping and I just wanted to relax with a good comfort food meal tonight so I made this beautiful double crusted chicken pot pie.  The crust was very flaky and the filling was creamy and satisfying. I used the recipe below but instead of making them individuals I just made one big pie and added a bottom crust ( I just doubled the crust recipe). 
 I also added some diced potatoes....just because!
This hit the spot!!!


Chicken Pot Pie Recipe

adapted from Simply Recipes

Chicken and stock ingredients:
  • 1 (3 1/2 pound) frying chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt
Pie crust ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water
Filling ingredients:
  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
Egg wash:
  • 1 egg whisked with 1 Tbsp water
Special equipment needed:
  • 6 10-ounce ramekins


1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Yield: Serves 6.


Wednesday, November 9, 2011

Spiced Pumpkin Crumb Cake

With a pound of butter in this recipe you would think it was from Paula Deen...but it's not!  This is from the Cooking Channel made by one of my favorites cooks Kelsey Nixon.  This, to me, is more for breakfast than anything else.  But I think with ice cream it would be a very nice dessert.


1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt

1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 15-ounce can pumpkin puree
3 large eggs, beaten

1 cup all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, chilled and cubed

Fresh whipped cream or ice cream, for serving 

Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. 

For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. 

For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. 

For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. 

Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.


Thursday, October 27, 2011

Vampire Cupcakes

Creepy yet delicious. 
 These buttermilk cupcakes are filled with cherry pie filling and frosted with marshmallow frosting....can't get much better than that!   The perfect treat for a Halloween party.  There is a great tutorial on how to do these on Baking Bites
I just love Halloween....don't you?


Vampire Cupcakes

2 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
Preheat oven to 350F. Line muffin tins (you will need 18 cups total) with paper liners and set aside.
Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend, using the paddle attachment (You can use a hand mixer, too).
Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely.
Makes 18 cupcakes.
1 can cherry pie filling
Puree cherry pie filling – a syrupy mix of sugar and cherries, usually – in a food processor until fairly smooth. Very small pieces of cherries are ok.
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.
Marshmallow Frosting
1 1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
2 tsp light corn syrup
1/4 tsp cream of tartar
1 tsp vanilla extract
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.
Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect.
Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.
Makes 18 vampire cupcakes.

Sunday, October 23, 2011

Spooky Witches Fingers

Halloween is upon us...these cookies are a treat that I make every year.  It is just a butter cookie shaped into a finger....and I have learned that you need to make a very skinny finger when you are shaping the dough because it fattens up as it bakes!  I have also seen these made with a almond sliver coming out of the bottom with red gel around it to look like a bone...they really look like severed fingers!  You can also use sliced almonds for the fingernails...I just prefer to use the whole almond.  You can also put a drop of green food color in your's up to you!  Have fun with this one!
Happy Halloween!


Spooky Witches Fingers


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole almonds
  • 1 (.75 ounce) tube red decorating gel


  1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Makes about 60 cookies