Ingredients
Equipment
Method
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy using an electric mixer.
- Add Almond Extract: Stir in the almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to handle.
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Shape the Fingers: Take a small amount of dough and roll it into a finger shape. Make it slightly thicker at the knuckle and thinner at the tip. Use a knife to make cuts for the knuckles.
- Add the Almond Nail: Gently press an almond onto the end of each finger to resemble a fingernail.
- Bake: Place the shaped cookies on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add the "Blood": Once the cookies are cool, gently press the almond nail slightly to create a small indent. Then, using a toothpick or small spoon, fill the indent with raspberry jam to resemble blood.
- Serve: Serve your creepy Witch Finger Cookies and enjoy!
Notes
For substitutions, use vegan butter for a vegan option and gluten-free all-purpose flour blend for a gluten-free option. Try vanilla or lemon extract instead of almond for different flavor variations. Brush the back of the almond with egg white to secure nails better.
