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.
