Wicked Witch Finger Cookies

Step 01

Preheat the oven to 180C/350F/Gas 4 or 160C for a fan oven. Line two baking sheets with parchment paper or silicone baking mats and set aside.

Step 02

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

Step 03

In a separate bowl, cream the butter and powdered sugar until smooth.

Step 04

Add the egg, vanilla extract and almond extract and beat again. Add your desired amount of green food coloring and mix well.

Step 05

Mix the dry ingredients into the butter mixture in 2-3 smaller additions, stirring well after each addition.

Step 06

Portion the dough into 20 dough balls using a small (1 tablespoon) cookie scoop. If you have a scale each ball should be about 22 grams. Roll each dough ball between your hands to create a long skinny finger shape, then place on the prepared baking sheets 2 inches apart.

Step 07

Press an almond into the end of each cookie with the pointy side facing away from the cookie. Use a butter knife to create lines to resemble knuckles, then pinch the dough around the almond and in between the lines to make it finger shaped.

Step 08

Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and lightly golden on the bottom.

Step 09

Heat the jam in the microwave for 10-15 seconds and stir to make it easier for dipping.

Step 10

Allow the cookies to cool for 2 minutes before carefully removing the almonds from the cookies and dipping them in the jam, then press them back into the same spot on the cookies. Let the jam ooze out around them for a bloody effect.

Step 11

Transfer the cookies to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 3 days.