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