Nutty Halloween Witch Finger Cookies
Serving Size / Yield
- 1 C. salted margarine, softened
- 1 C. powdered sugar
- 1 cage-free egg
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 2/3 C. all-purpose flour
- 1 tsp. salt
- 3/4 C. whole almonds, blanched
- 1 container of chocolate frosting
Beat together butter, sugar, egg, almond, and vanilla extracts in a bowl.
Whisk together flour and salt in another bowl. Add this mixture to the wet mixture, beating until moistened. Cover and refrigerate the mix for 30 minutes.
Now preheat your oven to 325 degrees Fahrenheit. Lightly grease two baking sheets.
Working with one quarter of the dough at a time, roll a heaping teaspoonful of dough into finger shapes for each cookie. Press almond firmly into one end for the nail. Squeeze in the center to create a "knuckle" shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
Place on prepared baking sheets and bake for about 20 minutes, or until a pale golden color. Let it cool for three minutes then smooth some chocolate frosting around the almond.