Witch Finger Cookies
These cookies are a great treat for a party, and will be sure to get your guests talking! Simple flavors such as vanilla with a touch of your favorite spice, they taste a lot better than they might look.
Ingredients
You will need:
• 1 cup of butter, softed (2 sticks)
• 1 egg
• 1 cup confectioners' suger
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 2/3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Almonds- One for each cookie, about 1/2 cup
• Green Food Dye (optional)
• Red Icing
• Cinnamon, Chai spice, any spice for more flavor ;)
• 1 cup of butter, softed (2 sticks)
• 1 egg
• 1 cup confectioners' suger
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 2/3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Almonds- One for each cookie, about 1/2 cup
• Green Food Dye (optional)
• Red Icing
• Cinnamon, Chai spice, any spice for more flavor ;)
Mix 'em Up
Mix the flour, baking powder, and salt in a medium bowl. Set aside.
Combine the two sticks of butter, one cup of sugar, egg, vanilla and almond extracts. I used a big bread mixer, but you can use the handheld too. Slowly add the flour mixture.
Combine the two sticks of butter, one cup of sugar, egg, vanilla and almond extracts. I used a big bread mixer, but you can use the handheld too. Slowly add the flour mixture.
Color and Refrigerate
When dough is smooth, add a few drops of green food coloring and continue mixing until green is evenly distributed. I found that the cookies don't have a whole lot of flavor, so now is the time to add some spices. I like to add Chai spice or Cinnamon.
Scoop dough out of bowl and shape to an inch or so tall block. I made two separate blocks. Wrap and place in refrigerator, let harden for about 30 min.
Scoop dough out of bowl and shape to an inch or so tall block. I made two separate blocks. Wrap and place in refrigerator, let harden for about 30 min.
Shape!
When you get our dough out, set your oven to 325º F.
Cut your blocks into inch strips, and then cut those a little less than an inch. When shaped into a ball they should be about an inch in diameter.
Roll into a worm-ish shape, and place on cookie pan. Stretch and squeeze until it is less than 1/2 and inch (~1cm) wide, with two large knuckles. Make sure it isn't taller than it is wider. The knuckles can be as big as you want them, the bigger, the uglier the cookies. ;)
Use a sharp knife and slice three slots on the knuckles, only going about halfway through. With both hands, squish the knuckle smaller. (picture 6) Round it out and put and almond on the tip.
Cut your blocks into inch strips, and then cut those a little less than an inch. When shaped into a ball they should be about an inch in diameter.
Roll into a worm-ish shape, and place on cookie pan. Stretch and squeeze until it is less than 1/2 and inch (~1cm) wide, with two large knuckles. Make sure it isn't taller than it is wider. The knuckles can be as big as you want them, the bigger, the uglier the cookies. ;)
Use a sharp knife and slice three slots on the knuckles, only going about halfway through. With both hands, squish the knuckle smaller. (picture 6) Round it out and put and almond on the tip.
Bake!
When all your fingers are ready, put them in the oven for about 12 minutes. Some ovens cook faster than others, so, start small and then keep adding minutes until they get slightly golden on the edges and firm.
Cool completely before removing, I broke a lot of cookies trying to get them off to soon. :(
Cool completely before removing, I broke a lot of cookies trying to get them off to soon. :(
Add the Blood
Wait until the cookies are completely cooled before adding the icing. Picking them up when they are still fragile and warm breaks them easily, and then all that shaping work will result in a bunch of half-fingers. :[
Take your icing and put a glob on the end. Spread with your fingers (I didn't buy the tips) until it looks evenly spread but a little messy. The icing works a lot better than the gelly kind, it makes it look more like bloody finger tissue instead of just dripping blood.
If you crack one, you can just eat the back and make it into a shorter finger, or fuse it together with icing. Or you can just eat the whole thing.
Take your icing and put a glob on the end. Spread with your fingers (I didn't buy the tips) until it looks evenly spread but a little messy. The icing works a lot better than the gelly kind, it makes it look more like bloody finger tissue instead of just dripping blood.
If you crack one, you can just eat the back and make it into a shorter finger, or fuse it together with icing. Or you can just eat the whole thing.
Enjoy!
Now go and enjoy your finger cookies!