Makes 2 1/2 dozen cookies
FOR THE COOKIES
1 1/3 cups all-purpose flour (GF for gluten free)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature (margarine for vegan)
1/2 cup, plus 2 tablespoons (91 grams), confectioners' sugar
1 egg (1/4 cup egg substitute, or 1T flaxseed combined with 3 T water, for vegan)
1/2 teaspoon almond extract (optional)
1/2 teaspoon vanilla extract
FOR THE "BREADING"
5 whole graham cracker sheets, or 75 grams (Nabisco Original Graham Crackers for vegan/dairy free and Kinnikinnick Graham Style Crackers for gluten free)
1 tablespoon (25 grams) sugar
2 tablespoons (28 grams) unsalted butter, melted
To make the cookies: Line a baking sheet with parchment paper or a Silpat mat.
In a small bowl, combine the flour, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter until light and fluffy. Add the sugar and beat until thoroughly combined and fluffy. Stir in the egg and extract(s) until combined. Sprinkle half of the flour mixture into the bowl and mix until just combined. Add the remaining flour, mixing until until thoroughly combined.
Cover and chill for 20 to 30 minutes.
To make the "breading": In a medium bowl, or the bowl of a food processor, crush the graham crackers until they look like dry sand. Stir in the sugar. Add the melted butter and combine the mixture until it resembles wet sand; set aside.
Shape the cookies: Preheat oven to 325 degrees (165 C).
Remove the chilled dough from the refrigerator and shape one tablespoon portions of dough into 3- to 4-inch "fish fingers." Roll each fish finger in the graham cracker breading, completely coating them, and place on the prepared baking sheet.
Bake for 20 to 23 minutes. Transfer to a wire cooling rack and allow to cool completely before serving.
Serve with vanilla pastry cream, custard, or pudding
Also great with Chocolate Cookie Cups