Baked goods: Witch finger cookies


Finger-like cookies that creep everyone out (though it does not stop people from eating them).

1 cup butter, softened
1 cup powdered sugar
1 egg
2 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jam, deseeded

In bowl, beat together butter, sugar, egg and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and chill (from 30 minutes to overnight).

Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon of dough into a thin snake-like shape (4 or so inches long). Create knuckle shapes and cut slashes where you form the knuckles. Press almond firmly into the end of the cookie to form nail shape, remove almond and fill with a dot of jam, then replace the almond. They should be thin and gangly because they will puff up when baking.

Put cookies on a parchment-lined baking sheet and bake in a preheated 325F/160C oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

You can also make slashes in the finger and fill them with “blood”.

(With the leftover dough and jam, I was able to make some “normal” cookies. To make these, simply roll teaspoons of dough into a ball and make a thumbprint in the center. Fill the thumbprint with a tiny amount of jam. The cookies do puff up/spread a bit; too much jam will make a big mess when the cookie spreads. See this variation below.)

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