Almond Shortbread cookies shaped like fingers for Halloween, and served with blood red vanilla pudding.
vanilla SnackPack pudding cups
red food coloring
Beat butter, sugar, cornstarch, and almond extract. Add salt and almonds, and mix well.
Add flour and mix until combined.
Form a disc with the dough, and wrap tightly in plastic wrap. Chill for 30 minutes.
Use pieces of the chilled dough to form 4-inch long by 1-inch wide logs. Press small dots of dough into two spots on the log to form knuckles. Use a knife to cut 3-4 wrinkles in the knuckles. Press an almond slice on one end for a fingernail.
Place on a baking sheet, and bake at 350F for 15-18 minutes. Remove to a cooling rack.
For dip, mix desired amount of red food coloring into pudding. Serve with cookie fingers.
If dough chills longer than 30 minutes, it will need a few minutes (up to 10 minutes) out of the fridge to soften before working.