Witch Finger Cookies
ingredients
Witch Finger Cookies
- 1 Cup Unsalted Butter Room temperature
- 1 Cup Powdered Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract
- 2 3/4 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- Green Food Coloring
- 1 Jar Raspberry Jam
- 1 Cup Whole Blanched Almonds
prep
1. In a large bowl, beat together butter and sugar until just combined. Add egg and extracts until well combined. In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients and a few drops of green food coloring to the egg mixture. Adjust green coloring to desired amount. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
2. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Roll heaping tablespoons of dough into finger shape for each cookie. Form knuckles by squeezing around the middle. Make indentation on one end for the nail and place a blanched almond on top. Using the side of a fork or knife, make a few lines for the knuckle.
3. Place formed finger cookies on prepared baking sheets. Chill cookies in the fridge for at least 15 minutes. Bake for 20-25 minutes. Fill the nail bed with raspberry jam and press almond back into place, so jam oozes out from underneath. Let cool completely.
