Witch Finger Cookies
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, beat mix with butter and water on medium speed for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop dough into 12 equal portions. Roll each cookie out into a finger shape and arrange on pan 1" apart. Use the edge of a silicone spatula to make two sets of knuckle indents on each. Using your finger, press down on one end to make a small indent. Spread red pepper jelly on the indent and place an almond sliver ‘fingernail’ on top.
- Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
Nutritional Information
Per serving (1 cookie): Calories 130, Fat 8 g (Saturated 5 g, Trans 0.4 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fibre 1 g, Sugars 5 g), Protein 1 g.
Tips
The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.
Shop This Recipe
Shortbread Cookie Mix (Pack of 2)
99 Reviews
Red Pepper Jelly
94 Reviews
Sheet Pan
15 Reviews
Sheet Pan Liner
36 Reviews