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parmesan shortbread monster finger, close up

Parmesan Shortbread Monster Fingers For Hallowenn

Recipe ByLaura Reigel
Servings :36 cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

EQUIPMENT

INGREDIENTS

Parmesan Shortbread Dough

  • 3 ¾ cups all-purpose flour
  • 2 tsp sea salt
  • 3 sticks unsalted butter room temperature
  • 1 ½ cup parmesan cheese finely grated
  • 3 egg yolks
  • 2 tbsp sliced almonds 1 sliced almond per finger
  • 1 tbsp fresh rosemary optional

INSTRUCTIONS

  • Add the butter to the bowl of a mixer and beat until even and slightly fluffy.
  • Add the cheese and salt. Mix until incorporated. 
  • Add the eggs one at a time, mixing between each one. 
  • Add the flour and rosemary (if using). Mix until mixture comes together and is the texture of coarse sand. 
  • Turn the dough out onto a board and mix by hand until mixture is fully incorporated.  (I use marble slab to keep the butter cool.)
  • Shape the dough into finger shapes, you should have about 36. Place on a parchment-lined cookie sheet. 
  • Add one sliced almond to each finger, to represent a fingernail. 
  • Cover and refrigerate the dough for a few hours before baking. 
  • Preheat the oven to 325℉
  • Bake for about 18 minutes. Until lightly golden brown. (Oven temperatures may vary. Do not undercook)

RECIPE TIPS

This shortbread dough can also be used to make cheesy parmesan shortbread biscuits. 
To make biscuits. Separate the dough into 3 equal sized portions and form into logs. Wrap in plastic wrap and refrigerate for a few hours. Then slice and bake. 
 

NUTRITION

Serving: 1finger | Calories: 139kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 198mg | Calcium: 57mg | Iron: 0.7mg