Witch Finger CookiesWitch Finger Cookies
Witch Finger Cookies
Witch Finger Cookies
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Recipe - Grambling #728
Witch Finger Cookies
Witch Finger Cookies
Prep Time165 Minutes
Servings22
Cook Time15 Minutes
Ingredients
1 cup salted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all purpose flour
22 whole raw almonds
Over the Top® Rosy Red Write-On Gel
cocoa powder, for dusting
1/4 cup strawberry jam
1 Tbs water
Directions
  1. Preheat oven to 350° F. In the bowl of an electric mixer, add the butter and powdered sugar. Beat on low until combined. Add vanilla. Continue to beat on low while adding 1/2 cup of flour at a time. Once flour is incorporated, turn out dough onto a piece of parchment paper. Press the dough together to form into a large ball.
  2. Line a baking sheet with Simply Done® Parchment Paper. Break off pieces of dough, and form into 1-inch balls. Using the palm of your hands, roll each ball into a log about 5 inches long. Place on the parchment. Shape the dough to be thicker around the middle for the knuckle and the top for the nail bed and joint. Use a toothpick to draw lines for wrinkles in the knuckle and joint of the fingers. Repeat with the remaining dough.
  3. Use a paring knife to scrape the skin off the almonds, leaving some streaks of brown for effect. Press the almonds into the fingertips to make an indention. Remove, and add a small amount of red decorating gel to the nail bed. Place the almond back in the nail bed to adhere to the gel. Brush the tops of the fingers with cocoa powder. Place the baking sheet in the freezer for 15 minutes or the refrigerator for 30 minutes.
  4. Bake for 15 minutes. Let cool on baking sheet. Stir together the jam and water. Dip the end of each finger in the jam. Arrange finger cookies on a platter to serve. Drip a spoonful of jam onto the platter.
Nutritional Information

Per Serving (1): Calories: 140, Fat: 9 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 1 g.

165 minutes
Prep Time
15 minutes
Cook Time
22
Servings

Shop Ingredients

Makes 22 servings
1 cup salted butter, softened
Brookshire's Salted Butter, 4 Quarters
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
1/2 cup powdered sugar
Brookshire's Confectioner's Powdered Sugar
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49$1.25/lb
1 tsp vanilla extract
Not Available
2 cups all purpose flour
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 2 Pound
$2.49$1.25/lb
22 whole raw almonds
Not Available
Over the Top® Rosy Red Write-On Gel
Not Available
cocoa powder, for dusting
Hershey's 100% Cocoa, Natural Unsweetened
Hershey's 100% Cocoa, Natural Unsweetened - 8 Ounce
$4.69 was $4.99$0.59/oz
1/4 cup strawberry jam
Brookshire's Jam, Strawberry
Brookshire's Jam, Strawberry - 18 Ounce
$3.29$0.18/oz
1 Tbs water
Brookshire's Drinking Water, Purified
Brookshire's Drinking Water, Purified - 1 Gallon
$1.99$1.99/gal

Nutritional Information

Per Serving (1): Calories: 140, Fat: 9 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 65 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 1 g.

Directions

  1. Preheat oven to 350° F. In the bowl of an electric mixer, add the butter and powdered sugar. Beat on low until combined. Add vanilla. Continue to beat on low while adding 1/2 cup of flour at a time. Once flour is incorporated, turn out dough onto a piece of parchment paper. Press the dough together to form into a large ball.
  2. Line a baking sheet with Simply Done® Parchment Paper. Break off pieces of dough, and form into 1-inch balls. Using the palm of your hands, roll each ball into a log about 5 inches long. Place on the parchment. Shape the dough to be thicker around the middle for the knuckle and the top for the nail bed and joint. Use a toothpick to draw lines for wrinkles in the knuckle and joint of the fingers. Repeat with the remaining dough.
  3. Use a paring knife to scrape the skin off the almonds, leaving some streaks of brown for effect. Press the almonds into the fingertips to make an indention. Remove, and add a small amount of red decorating gel to the nail bed. Place the almond back in the nail bed to adhere to the gel. Brush the tops of the fingers with cocoa powder. Place the baking sheet in the freezer for 15 minutes or the refrigerator for 30 minutes.
  4. Bake for 15 minutes. Let cool on baking sheet. Stir together the jam and water. Dip the end of each finger in the jam. Arrange finger cookies on a platter to serve. Drip a spoonful of jam onto the platter.