Witch Finger Shortbread Cookies
Equipment
- Mixing bowl
- baking sheet
- parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 8 whole blanched almonds
- 2 tablespoons raspberry jam
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Stir in the vanilla extract until fully combined.
- Add the flour and salt to the bowl and mix until a soft dough forms.
- Divide the dough into 8 equal pieces and roll each into a finger shape about 3 inches long.
- Press one almond into the end of each finger to form a nail.
- Use a knife to make light indentations across the middle of each finger for knuckles.
- Place the shaped fingers on the baking sheet and bake for 18 to 20 minutes until the edges turn lightly golden.
- Remove from the oven and let cool for 5 minutes.
- Dab a small amount of raspberry jam at the base of each finger to create the appearance of a cut end.
Notes
Press the almonds firmly into the dough before baking so they stay in place once the cookies cool. If the dough feels too soft to shape, chill it for 10 minutes. Store cooled cookies in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowl, baking sheet, parchment paper
Cuisine: American
Equipment: Mixing bowl, baking sheet, parchment paper