Shortbread "Fingers"
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cream the butter and sugar until smooth
2
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated
3
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours
4
When you're ready to bake, preheat the oven to 325 degrees F
5
On a lightly floured surface, roll half the dough until it's 1/4-inch thick
6
Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown
7
Place on an ungreased baking sheet
8
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes
9
You can gather together scraps and re-roll them
10
Bake for 15 minutes, until the shortbread is very lightly golden
11
Do not let the cookies brown
12
Remove to a wire rack and cool
13
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes
14
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary
15
Spoon the melted chocolate into a zipper-lock bag
16
Seal the bag, pressing out any air
17
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing
18
Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger
19
Decorate tombstones with crosses and writing as desired
20
Allow the chocolate to set before stacking the cookies