Finger Cookie Pan

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

2 3/4 cups all-purpose flour

1 teaspoon salt

3 tablespoons cocoa powder

Flaked coconut

Brown icing color

Black spice drops

Preheat oven to 350°. Lightly spray Finger Cookie Pan cavities with vegetable pan spray. In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour, salt and cocoa powder; add to butter mixture. Beat until well blended. Press dough into prepared pan cavities, filling 2/3 full. Bake 9 to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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