Witches Finger Cookies In Raspberry Coulis Recipes

WITCH FINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
• Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
• In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

WITCH'S FINGER COOKIES

Steps:

• HEAT oven to 325ºF.
• RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
• ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
• BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.

SPOOKY WITCH FINGER COOKIES

Steps:

• In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
• Stir in salt, baking powder, and flour and mix until combined well.
• Add in green food coloring until you get the color you desire.
• Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
• Remove from fridge and roll dough into 1 1/4 inch balls.
• Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
• Place fingers on a baking sheet lined with parchment paper.
• Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
• Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
• You can also add gel or jam to the end of the finger or you can leave them the way they are.
• These witch fingers are so delicious dipped in jam.