I made these witch finger cookies for this halloween. My elder did n't dare to touch these spooky cookies, but my younger finished off the cookies.
I was expecting a failure ;) in the first attempt, but it was not that hard to bake these cookies and they came out perfect :)
Witch Finger Cookies
Makes about 30 cookies
Ingredients
15 Almonds
1 2/3 cups All purpose flour
1/2 cup confectioners sugar
5 tbsps granulated sugar
8 tbsp( 1 stick) unsalted sweet butter - at room temperature
pinch of salt
2 large eggs
1 tsp pure vanilla extract
Method
1.Bring a small pot of water to rolling boil.Switch off the flame and add the almonds to it.Cover and let it stand in the hot water for 5 to minutes. Remove the skin and divide each almond into two pieces vertically.Keep it aside.
2.Separate one egg. Save the egg white in a small closed container and keep it refrigerator. Combine the remaining egg yolk, another egg and vanilla extract in a small bowl and whisk together.
3.In a electric stand mixer bowl with paddle attachment(or use the electric hand mixer), add the confectioners sugar, granulated sugar, salt and butter and beat until well combined.
4. Add the egg and vanilla mixture and beat for another two minutes or so, until combined.
5. Bring the allpurpose flour and stir at low speed just until incorporated. Do not over beat.
6.Divide the dough into two equal size balls.Wrap tightly in a plastic and refrigerate for 2 to 3 hours. I left it for 3 hours.
7.Preheat the oven to 350 degree farenheit. Line two baking sheets with a parchment paper or silpat.
8.Pinch out small and equal sizeballs out of the one part of dough refrigerated. Working one finger at a time, keep the remaining dough inside. Roll each piece of dough in between the palm and roll. Place them in the parchment paper. Make knuckles by pressing the dough using the index finger and thumb. Score each knuckle with the knife. Repeat the same with rest of the dough. Brush these fingers with the reserved egg whites, using a pastry brush. Place the almond nails and press it to the dough.
9.Bake for about 12 minutes or until it is very slightly brown. Remove and allow it to cool before served . Store in an airtight container.
Source : Adapted from Martha Stewart with very minimal changes.
Notes
- The original recipe asked to refrigerate the dough for 20-30 minutes, but I feel they need to be refrigerated for two to three hours.
- I used a electric stand mixer, but feel that a electric hand mixer will also do the job very well.
:)
