Halloween Finger Cookies
adapted from CookEatShare
makes approximately 50-60 cookies
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 egg yolk
1 tsp. vanilla extract
1 tsp. almond extract
2 2/3 cup flour
1/2 tsp. kosher salt
Raspberry jam (preferably seedless)
Preheat oven to 325 degrees Fahrenheit.
Cream butter and sugar together, until well combined, but not fluffy. Add in the egg yolk and mix together well. Add in the extracts and blend in. Add the flour and kosher salt. Mix well – you will get a crumbly dough that holds together well when you squeeze it in your hand. Take heaping teaspoons-ful of dough (smaller than a walnut, about the size of a peanut shell when you roll it into the finger shape) and squeeze them in your hand so that the ridges between your fingers make marks on the dough and you get a 2-inch- 2 1/2-inch long finger shaped cookie. You can elongate the cookie by gently squeezing the sides. Place the fingers on a parchment lined cookie sheet. Take well formed almond slices and press them into the ends of each cookie – they will look like fingernails. Using the back of a butter-knife, make knuckle ridges.
Chill the formed cookies in the refrigerator until they are hardened, about 15 minutes.
Bake at 325 degrees for approximately 22-25 minutes, until the cookies are lightly browned on the edges and bottom. Cool completely.
To finish off the cookies: place a large spoonful of raspberry jam in a zip-lock style sandwich bag. Seal the bag. Snip off a little corner of the bag so that you can pipe the jam out of the corner. If the almond nails are loose, remove them and place a little jam where the nail was – replace the almond on top of the jam. If the almond nails are not loose, simply pipe a little jam at the base of the nail for that bleeding look.
Serve and enjoy.