Witches Fingers
 
 
Author:
Serves: 30
Ingredients
  • ½ cup butter (1 stick) at room temperature
  • ½ cup confectioners’ sugar
  • 5 Tablespoons granulated sugar
  • Pinch of salt
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • 1⅔ cups all-purpose flour
  • 30 whole raw almonds
  • 1 Tablespoon red food coloring
Instructions
  1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Drop the almonds into 1 quart of boiling water for 1 minute. Drain and remove the skins by squeezing each almond between your thumb and forefinger. The skins should slip off easily.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium until well combined. Add the eggs and vanilla and beat two minutes more. Add the flour and mix on low speed just until incorporated. Wrap the dough in plastic wrap and chill until firm, about 20 to 30 minutes.
  4. Pinch off pieces of dough that weigh about ½ to ¾ oz. – just a little bit smaller than the size of a ping pong ball. Work with once piece of dough at a time, keeping remaining dough covered with plastic wrap and chilled. On a lightly floured surface, roll each piece back and forth with your palms into finger shapes that are about 4 inches long. Place each finger on baking sheet. Push an almond, tip side up, into the top of each finger and press down until it is securely embedded in the dough. Pinch each finger in two places to form knuckles. Score each knuckle lightly with a paring knife. Bake for 12 minutes. Once the cookies are completely cooled paint the almond on each finger with red food coloring using a small paint brush.
Notes
Adapted from Martha Stewart Living
Nutrition Information
Serving size: 1 finger Calories: 48, Fat: 1g, Saturated fat: .16g, Unsaturated fat: .83g, Trans fat: 0g, Carbohydrates: 8.31, Sugar: 2.18g, Sodium: 10.23 mg, Fiber: .64g, Protein: 1.59g, Cholesterol: 12.4mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/witches-fingers/