Witch Finger Cookies

20 min

12 servings

Ingredients

  • 1 pkg Shortbread Cookies Mix
  • 1⁄2 cup unsalted butter, softened
  • 1 tbsp water
  • 2 tsp Red Pepper Jelly
  • 1 tsp slivered almonds

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.

Nutritional Information

Per serving(1 cookie): Calories 130, Fat 8 g (Saturated 5 g, 0.4 0 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 5 g), Protein 1 g.

Tips

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