by Karen Soo, Newsletter Editor
Hey Fellow Chefs,
Halloween is just around the corner and before you know it, we’ll be celebrating Thanksgiving and Christmas.
It’s almost scary how perfect these creepy witch finger cookies are as a Halloween treat. Buttery shortbread cookies are easy to make with green dye, and are finished with “bloody” raspberry jam and almond finger nails.
Bon Appetite – Julia Child and Karen Soo share the same birthday.
Prep Time 20 minutes
Total Time 40 minutes
Servings 28 cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar confectionery
- 1 egg
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt 1/2 teaspoon salt, if using salted butter
- 3/4 cup whole blanched almonds
- green food coloring few drops
- Raspberry Jam
Instructions
- In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.
- Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
- Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.
- Lift up almond; squeeze raspberry jam onto nail bed and press almond back into place, so the jam oozes out from underneath. Let cool. Makes about 28 large cigar size cookies.
Recipe Notes
1. Store them in an airtight container at room temperature for up to 4 or 5 days. They will keep for an extra day or so in the refrigerator, but will also likely dry out a bit.
2. To freeze, place the baked and cooled cookies all together in a plastic zipper bag. Squeeze out any excess air, and freeze for up to 3 months.
