Witch Finger Cookies
You are no basic witch If you bring these to your next party. Not only scary but also delicious. These amazing cookies will enchant your guests.
Season : Autumn
Preparation time: 25 min
Cooking time: 20 min
Yield : 40 cookies
1 cup butter (226 grams), softened
1 cup (115 grams) powdered sugar
½ cup (100 grams) granulated sugar
1 large egg
1 tsp. almond extract
1 tsp. vanilla extract
2 ⅔ cups (334 grams) all-purpose flour or white whole wheat flour
¾ tsp. salt
¾ cup (105 grams) blanched almonds
½ cup (100 grams) strawberry jam
In a large bowl, beat the butter, powdered sugar and granulated sugar together until fluffy. Add the egg, almond extract, vanilla extract and mix. When well combined, add the flour and salt.
After mixing all the ingredients, cover with plastic wrap and refrigerate for 40 minutes.
Preheat your oven to 165°C and line a baking sheet with a piece of paper.
Take about a fourth of the dough out of the fridge and begin rolling out of the fingers. We recommend baking one test finger to make sure all the fingers come out the way you want them to. That way you don’t spend all your time rolling out all the cookies only to find out that you should have made them thinner or done the wrinkles a different way.
Add an almond to the tip for the fingernail, and press down to make sure it’s secure.
Form the knuckle by squeezing around the middle of the finger.
Use a sharp knife for the wrinkles in the knuckles. try to vary the length to make it more realistic.
Place on the prepared cookie sheet, leaving about three to four centimeters between them. Repeat with the rest of the dough until the cookie sheet is full.
Bake for 15 - 20 minutes or until slightly golden.
Let the cookies cool on the sheet, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also, add some jam around the knuckles for extra nastiness.
Nutritional values per portion:
120 kcal | 2 g protein | 15 g carbs | 3 g fat | 1 g fiber | 8 mg sodium
CO2 Emission per portion: 825 g CO2