About
Witch Fingers will have you cackling with delight! These buttery cookies are brimming with sweet almond and vanilla flavors, with a crunchy almond "fingernail" for added texture. A dollop of strawberry jam elevates the whole confection with fruity notes and that elusive Halloween feel. Witch Fingers are perfect for an afternoon snack or a party tray with friends. They say Halloween is the season of the witch, but these cookies will have you saying it's the season of the baked good.
Ingredients
- 1 cup powdered sugar
- 1/2 cup granulated sugar, optional
- 1 cup butter, softened
- 1 teaspoon almond extract
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 2/3 cups all-purpose flour
- 3/4 cup almonds, blanched
- 1/2 cup strawberry jam, plus more, to taste
Directions
Step 1 -In a large mixing bowl, beat together the powdered sugar, the granulated sugar, and the butter until light and fluffy.
Step 2 -Add in the almond extract, the egg, and the vanilla extract, mixing until fully combined.
Step 3 -Mix in the salt and the flour.
Step 4 -When fully combined, cover the bowl with plastic wrap.
Step 5 -Refrigerate the dough for at least 40 minutes and up to 2 days. Letting cookie dough like this chill for longer periods creates both a thicker texture and a richer taste.
Step 6 -Preheat the oven to 325 degrees F.
Step 7 -Line a baking sheet with parchment paper.
Step 8 -Transfer 1/4 of the dough from the refrigerator and roll out the "fingers." For the recommended size, roll them out to the thickness of your pinky finger, but keep them slightly longer.
Step 9 -Place 1 of the almonds at the tip of each of the "fingers" to create a "fingernail," pressing down to ensure it's secure.
Step 10 -Form the "knuckle" by gently squeezing around the middle. Use a sharp knife to form the wrinkles and indents in the "knuckles," making them vary in size and length.
Step 11 -Set the formed "fingers" onto the prepared cookie sheet, leaving a little space between them.
Step 12 -Repeat this process with the remaining dough until the dough is all used. You should have about 50-60 "fingers."
Step 13 -Bake until slightly golden, about 17-22 minutes.
Step 14 -Remove the cookies from the sheet from the oven and allow the cookies to cool on the sheet.
Step 15 -Remove the almonds from the cookies, keeping them on a plate off to the side.
Step 16 -Add 1/2 cup of the jam to the cavities where the almonds were.
Step 17 -Place the almonds back on top of the jam. Make sure to use enough jam so it oozes a bit and achieves that Halloween vibe.
Step 18 -Add the extra jam around the knuckles and reserve 1/2 cup of the jam for a dip.
Step 19 -Serve.
