Witch Finger Cookies
1⁄2 cup unsalted butter, softened
1 tbsp water
2 tspRed Pepper Jelly
1 tsp slivered almonds
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, beat mix with butter and water on medium speed for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop dough into 12 equal portions. Roll each cookie out into a finger shape and arrange on pan 1" apart. Use the edge of a silicone spatula to make two sets of knuckle indents on each. Using your finger, press down on one end to make a small indent. Spread red pepper jelly on the indent and place an almond sliver ‘fingernail’ on top.
- Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
Per serving (1 cookie): Calories 130, Fat 8 g (Saturated 5 g, Trans 0.4 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fibre 1 g, Sugars 5 g), Protein 1 g.
The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.