Witches Fingers Cookies Recipes

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
• Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
• In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

Steps:

• Raspberry Coulis:
• Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.
• Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
• Apply the icing as desired to make witches fingers.
• Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer.
• Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. ;
• Recipe courtesy Wolfgang Puck .

Steps:

• HEAT oven to 325ºF.
• RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
• ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
• BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.