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HomeRecipesWitch Finger Cookies
Witch Finger Cookies
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Ingredients
12 cup
unsalted butter, softened
1 tbsp
water
2 tsp
1 tsp
slivered almonds

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
  2. 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.
  3. 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.
  4. Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
Tips

The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.

Nutritional Information

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 (Fiber 1 g, Sugars 5 g), Protein 1 g.

Witch Finger Cookies
20 min
12 servings
$0.54/serving
What you'll need
Shortbread Cookie Mix (Pack of 2)Shortbread Cookie Mix (Pack of 2)
Shortbread Cookie Mix
(Pack of 2)
139 Reviews
$11.99
Red Pepper JellyRed Pepper Jelly
Red Pepper Jelly
168 Reviews
$10.50
Sheet PanSheet Pan
Sheet Pan
34 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
67 Reviews
$22.00
HomeRecipesWitch Finger Cookies
Witch Finger Cookies
Witch Finger Cookies
Share it!

Ingredients
12 cup
unsalted butter, softened
1 tbsp
water
2 tsp
1 tsp
slivered almonds
20 min
12 servings
$0.54/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
  2. 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.
  3. 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.
  4. Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
What you'll need
Shortbread Cookie Mix (Pack of 2)Shortbread Cookie Mix (Pack of 2)
Shortbread Cookie Mix
(Pack of 2)
139 Reviews
$11.99
Red Pepper JellyRed Pepper Jelly
Red Pepper Jelly
168 Reviews
$10.50
Sheet PanSheet Pan
Sheet Pan
34 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
67 Reviews
$22.00
Tips

The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.

Nutritional Information

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 (Fiber 1 g, Sugars 5 g), Protein 1 g.