Witches Fingers

 

 

 

 

 

 

   

Creepy Witches' Thingers

 

 

 

      1 cup butter, softened

     1 cup icing sugar

     1egg

     1 tsp  almond extract

     1 tsp  vanilla

     2-3/4 cups  all-purpose flour

     1 tsp  baking powder

     1 tsp  salt

     3/4 cup whole blanched almonds

     1 tube red decorator gel, (blood for fingers)*

      

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation

In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 15 to 20 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.

* I have also used seedless raspberry jam