October is Halloween month and we Groovy Gourmets are making some spooky treats to celebrate Halloween. Most of the Halloween food looked scary and I was wondering what to make. Just then I saw many of my fellow blogger friends posting this spooky witches finger for another challenge and the recipe seemed quite easy.
Though these witches' finger cookies look spooky and scary they are really tasty and melt in mouth. The cookies are perfect for the Halloween theme as they are shaped into long fingers with almonds as witches' fingernails. To make it creepier, red gel or fruit jam acts as blood. Lets check out how to make these spooky cookies.
EGGLESS SPOOKY WITCHES' FINGER COOKIE RECIPE
Recipe adapted from All Recipes
Makes 25-30 cookies
Makes 25-30 cookies
½ cup butter, softened
½ cup confectioners' sugar / icing sugar
½ tsp almond extract
½ tsp vanilla extract
1 ⅓ cup all purpose flour
½ tsp baking powder
½ tsp salt
Red food gel or fruit jam
1. Combine the butter, sugar, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer until fluffy.
2. In a bowl mix together flour, baking powder and salt. Add this gradually to the butter mixture and beat continually to make a smooth dough.
3. Cover the dough with cling wrap and refrigerate for 30 minutes.
4. Preheat oven to 325 degrees F / 165 degrees C. Lightly grease a baking tray or baking sheet.
5. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.
6. Press one almond into one end of each cookie. Squeeze cookie near the tip and near the center and make lines for knuckles with a tooth pick.
7. Arrange the shaped cookies on the baking tray and bake for 20 to 25 minutes or until the cookies are slightly golden in color. Allow to cool.
8. Remove the almond from the end of each cookie, apply a bit of jam or food gel into the cavity and replace the almond to cause the jam to ooze out around the tip of the cookie.
1. The cookies will appear soft in the beginning, but will set after cooling down.
2. Take little portion of the dough to make cookies and refrigerate the rest of the dough while one batch of cookies are being shaped and baked.
3. The cookies will expand a little on baking, so roll them into thin fingers.