Witch Fingers

29 Oct


These light, sandy cookies are perfect and easy to make. We added pumpkin pie spices and swapped dried cranberries for the almonds.

UPDATE: next year, try the cheese version at bottom!

CREEPY WITCH’S FINGERS
Canadian Living
1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2-3/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds

1 tube (19 g) red decorator gel, (blood for fingers)
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.

Spicy Cheddar Witch Fingers

From Food and Wine
Makes approximately 2-3 dozen finger crackers
Ingredients:
– 1/2 pound extra-sharp white cheddar cheese
– 6 tbs. unsalted butter, softened
– 1 tsp. kosher salt
– 1/2 – 1 tsp. cayenne pepper
– 1 cup flour
– 1 egg yolk mixed with 1 tbs. of water
– sliced almonds (about 1/3 cup)
Directions:
1. Grate the cheese in a food processor. Add the butter, salt, and cayenne pepper and process until the mixture is smooth. Add the flour and pulse until the flour is well-combined. Remove the dough and knead the dough on a lightly floured work surface. Knead the dough until smooth.
2. Divide the dough into approximately 24-36 pieces (I only got 2 dozen out of this recipe because I made my fingers a little larger I think). Roll each piece into a 4-inch finger. Arrange the fingers on parchment-lined baking sheets. Using a butter knife, make small lines in each finger to resemble the knuckles. Brush each finger with the egg wash. Place an almond at the tip of each nail to look like a finger nail. Refrigerate for 15 minutes.
2. Preheat oven to 350 degrees. If using separate pans, bake fingers on top and lower thirds of the oven. Bake for approximately 25 minutes or until puffed and golden brown. Rotate the pans halfway through.

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One Response to “Witch Fingers”

Trackbacks/Pingbacks

  1. Gothic Gourmet’s Greatest Hits | Saucy Cherie - September 15, 2014

    […] Not so Lady Fingers: Sugar and spice. Dessert or cheddar. […]

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