Witch Finger Cookies

20 standard portions

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Ingredients

• 3 ¼ cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon table salt (or 1 tsp kosher salt)
• ¾ cup unsalted butter (softened to room temperature)
• 1 cup powdered sugar
• 1 large egg (at room temperature)
• 1 ½ teaspoon pure vanilla extract
• 1 teaspoon almond extract
• Green food coloring (optional)
• 20 blanched almonds
• 2-3 tablespoons seedless raspberry jam

Method

1. Preheat the oven to 350F° (180°C), or 160°C if you have a fan oven. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a small bowl, whisk together the flour, baking powder and salt; set aside
3. In a separate bowl, cream the butter and powdered sugar until smooth
4. Add the egg, vanilla extract, and almond extract, and beat again. Add desired amount of green food coloring and mix well.
5. Mix the dry ingredients into the butter mixture in 2-3 smaller additions, stirring well after each addition.
6. Portion the dough into 20 dough balls using a small (1 tablespoon) cookie scoop. If you have a scale, each ball should be about 22 grams. Roll each dough ball between your hands to create a long skinny finger shape, then place on the prepared baking sheets 2” apart.
7. Press an almond into the end of each cookie, with the pointy side of the almond facing away from the cookie. Use a butter knife to create lines to resemble knuckles, then pinch the dough around the almond and in between the lines to make it finger shaped.
8. Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and lightly golden on the bottom.
9. Heat the jam in the microwave for 10-15 seconds and stir to make it easier for dipping.
10. Allow the cookies to cool 2 minutes before carefully removing the almonds from the cookies and dipping them in the jam, then press them back into the same spot on the cookies.
11. Transfer the cookies to a cooling rack to cool completely.