To serve, decorate a shoe box with Halloween wrapping paper, straw, cobwebs and spiders (you may want to put a layer of plastic wrap between the filling and the cookies so the butter in the cookies doesn’t make a mess). Make a sign that says “Fresh Witch Fingers” and arrange cookies accordingly.
1 cup butter, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
A few drops of green food coloring
Whole almonds, blanched*
Red decorator sugar
No nutrition information available
In a mixing bowl, cream butter and confectioners' sugar. Add extracts and food coloring. Gradually add flour; mix well. Refrigerate 30 mins.
While dough is chilling, blanch almonds: pour boiling water over almonds and let sit for 2-3 mins. Drain and cover immediately with cool water so almonds don’t cook and get brittle. *You don’t have to use blanched almonds, but they’ll look more like fingernails and less like almonds if you blanch them.
Preheat oven to 350˚
On a lightly floured surface, shape a couple tablespoons of dough into 3-4 inch long finger-shaped logs. Form knuckles by pinching dough slightly in two spots and use a fork or knife edge to make knuckle creases. Dip “severed” end into red sugar crystals. Place on ungreased surface (parchment or silicone baking sheet is best) and press 1 blanched almond into the tip of each cookie.
Bake for 9-11 minutes until edges of cookie are slightly brown. Cool on tray for 3-4 mins and transfer to wire cooling rack.