Witch Fingers Cookies for Halloween
Votes: 6
Time: 2 hours.
Complexity: easily
Servings: 28
Complexity: easily
Servings: 28
Nutritional value per serving:
Calories 120, total fat 5 G., saturated fats 2 G., proteins 2 G., carbohydrates 18 G., fiber 0 G., cholesterol 15 mg, sodium 32 mg, sugar 10 G.
Calories 120, total fat 5 G., saturated fats 2 G., proteins 2 G., carbohydrates 18 G., fiber 0 G., cholesterol 15 mg, sodium 32 mg, sugar 10 G.
These severed witch finger cookies look eerily realistic, yet are absolutely delicious. Just the thing for a Halloween treat! The fingers themselves are sugar cookies, the nails are made of thinly sliced almonds, and the blood is raspberry jam. Your guests will remember these treats for a long time!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 0.5 tsp baking powder
- 1/4 teaspoon fine salt
- 110 g unsalted butter at room temperature
- 1 cup of sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 28 large almond petals
- 0.5 cup raspberry jam
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven. Preheat the oven to 325°F (160°C). Spray a rimmed baking sheet with vegetable oil or line it with a silicone mat. Set aside.
- In a medium bowl, combine the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed, about 2–3 minutes. Beat in the egg and vanilla until smooth. Gradually fold in the flour mixture and knead until smooth.
- Using about 1.5 tablespoons of dough at a time, roll it between your palms into 12-cm-long, 1-cm-thick fingers. Press an almond flaked into the tip of each finger to form nails. Make several horizontal slits, about 0.5 cm deep and 1 cm long, in the center of each finger to form knuckles. Press the dough on both sides of the slits. Place the fingers on the prepared baking sheet and bake until light golden brown, 16–18 minutes. Transfer the fingers to a wire rack and let cool completely.
- In a small saucepan, warm the jam over low heat for about 2 minutes. Dip your fingers, opposite your nails, into the warm jam and place on a serving plate.
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