Severed Witch’s Fingers Cookies
Ingredients
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole almonds (Marcona work best for this)
- Raspberry jam (seedless)
Instructions
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer.
- In a separate bowl, combine the flour, baking powder, and salt, and mix together thoroughly (a whisk works great).
- Gradually add the flour mixture to the butter mixture, beating continually, until a soft dough forms, fully incorporated.
- Refrigerate the dough for about 30 minutes.
- Preheat the oven to 325° F.
- Scoop about a teaspoon of dough a piece of waxed paper (a mellon baller works well), and using the waxed paper, roll the dough into a thin finger shape. Use your inner artist to form knuckles, lines (using a toothpick), or whatever touches you'd like to create a true finger look. But avoid handling the dough too much.
- Place each finger on a greased cookie sheet. Repeat until the dough is gone.
- Press one almond into one end of each cookie to give the appearance of a fingernail. Remove the almond and place a tiny dollop of raspberry jam into the indentation left behind. Replace the almonds.
- Bake until the cookies turn a deep golden color, 20 to 25 minutes.
- If desired, dip the base of each “finger” in the raspberry jam before serving.
Notes
To make these cookies dairy-free, feel free to replace the butter with your favorite plant butter. But not coconut oil. We do not recommend using gluten-free flour with this recipe.