Ingredients
Equipment
Method
Steps to Prepare Creepy Witch Finger Cookies
- Begin by creaming 226g of unsalted butter with 140g of confectioner’s sugar and 1 tsp of sea salt in a large mixing bowl. Use an electric mixer on medium speed until the mixture is light and fluffy, about 3–5 minutes.
- Next, add 4 egg yolks and 5mL of vanilla extract, mixing until fully combined and smooth, creating a rich, buttery base for your Creepy Witch Finger Cookies.
- Divide the dough into separate bowls if you’d like to make colorful cookies. To create vibrant shades, add natural coloring: for green, use 4-6g of matcha powder; for purple, blend in 20-30g of purple sweet potato powder; and for brown, incorporate 5-15g of cocoa powder.
- Mix each portion of dough thoroughly until the colors are evenly distributed, giving your cookies a spooky appearance.
- In a separate bowl, whisk together 454g of all-purpose flour and ¼ tsp of baking powder. Gradually add the flour mixture to the colored dough, mixing on low speed until just combined.
- Shape the dough into flat discs and wrap each tightly in plastic wrap. Place the disks in the refrigerator for about 30 minutes.
- After chilling, preheat your oven to 325°F (163°C). Take portions of the dough (approximately 20g each) and roll them into finger shapes, forming knuckles by gently pinching around the middle.
- Press a whole blanched almond into one end to create the 'fingernail,' ensuring each Creepy Witch Finger Cookie looks ghastly yet delightful.
- Line a baking tray with parchment paper and arrange your shaped cookies on it without touching each other. Place them in the freezer for at least one hour.
- Bake for 20–25 minutes, or until the bottoms are lightly browned. Keep an eye on them to prevent over-baking; they should remain soft and lightly golden.
- Once baked, allow the cookies to cool on a wire rack. After they’ve reached room temperature, replace the almond nails if necessary, and for a ghoulish touch, drizzle with jam or melted chocolate to create a 'bloody' effect.
Nutrition
Notes
Chill the dough to maintain the shape of these cookies. Avoid overmixing to keep them soft and delightful. Use natural coloring agents in moderation.