Shortbread "Fingers"

Directions

1. 1
   Cream the butter and sugar until smooth.
2. 2
   Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
3. 3
   Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
4. 4
   When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
5. 5
   Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown.
6. 6
   Place on an ungreased baking sheet.
7. 7
   Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
8. 8
   You can gather together scraps and re-roll them.
9. 9
   Bake for 15 minutes, until the shortbread is very lightly golden.
10. 10
    Do not let the cookies brown.
11. 11
    Remove to a wire rack and cool.
12. 12
    When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
13. 13
    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.
14. 14
    Spoon the melted chocolate into a zipper-lock bag.
15. 15
    Seal the bag, pressing out any air.
16. 16
    Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
17. 17
    Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger.
18. 18
    Decorate tombstones with crosses and writing as desired.
19. 19
    Allow the chocolate to set before stacking the cookies.