Witch's Fingers Cookies

Ingredients

• Butter 10 oz
• Powdered Sugar 5 oz
• Chicken Egg 1 piece
• Vanilla extract 1 tablespoon
• Wheat Flour 10 oz
• Salt ½ spoons
• Almond 5 oz
• Chili jam 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Soak the almonds in boiling water for 20 minutes. Then, remove the skin.

Step 3

Using a mixer, beat the softened butter with powdered sugar until fluffy. Add the egg and vanilla paste, and mix until smooth.

Step 4

Add the sifted flour and salt. Knead until a smooth dough forms.

Step 5

Wrap the dough in plastic wrap and refrigerate for 40 minutes (you can prepare the dough in advance; it can be stored in the refrigerator for up to 2 days).

Step 6

Preheat the oven to 330°F and line a baking sheet with parchment paper.

Step 7

Take the dough out of the refrigerator and divide it into pieces about the size of a walnut (you can work with the dough in stages, keeping the unused portion in the refrigerator to prevent it from getting too warm). Roll each piece into a sausage shape the thickness of a pinky finger. Place them on a baking sheet, leaving about 2 cm of space between each.

Step 8

Insert an almond into one end of each sausage to make it resemble a fingernail.

Step 9

Shape the sausages, defining the segments and marking the folds at the bends with the blunt side of a knife. Bake for 15–20 minutes until lightly golden.

Step 10

Let the cookies cool on the baking sheet, then remove the almonds from the cookies.

Step 11

Add some jam to the indentations, then place the almonds back on top. The jam should ooze out from under the 'nails' to create a more spooky appearance. You can also dip the other ends of the cookies in the jam.

Step 12

You can serve the cookies with extra jam for dipping, just like a sauce.