Halloween Shortbread Poppy Seed Cookie Fingers Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
• Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
• Chill dough in the refrigerator until set, about 10 minutes.
• Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
• Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
• Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.