Witches Fingers Cookies
If you dare, try my Witches Fingers Cookies… which are made from tender shortbread, bloody raspberry jam, and an almond fingernail.
2 cups all-purpose flour
1 cup powdered sugar
½ teaspoon baking powder
2 teaspoons Ener-G egg replacer
1 cup vegan margarine, softened
1 tablespoon pure vanilla extract
1 ½ cups blanched whole almonds
¼ cup raspberry jam for under the nail (can use natural red food coloring or melted chocolate for “dirty” Witches Fingers)
2 tablespoons maple syrup (optional to brush the almonds)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment or silpat.
In a medium bowl, whisk together flour, powdered sugar, baking powder, and egg replacer. Using a food processor, large spoon, or your hands, combine flour mixture with the softened margarine and vanilla, until a dough-like consistency has formed. Chill the dough covered in plastic wrap or in a sealed container for 10 minutes in the refrigerator.
Scoop approximately 2-3 teaspoons of dough into your hand and shape it into a slender finger. Note that the cookies will spread so it is important to shape your cookies to the thickness of a pinkie finger. Use a toothpick to carve knuckle creases and place an almond into the fingertip to act as the nail. Chill the cookies in the refrigerator on an uncovered plate or tray for about 15 minutes to make sure that they hold their shape. Bake for 10 minutes, or until the cookies are lightly browned on the edges.
Once the cookies are completely cooled, remove the almond nail and paint the nail bed and cuticle with raspberry jam then replace the almond. Brush the almond with a drop of maple syrup to give it a creepier look! Enjoy at your own risk.
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