Not only are our silicone cups great for training toddlers to learn to drink from an open cup, but they are also great holders for Halloween witch cookies.🎃 Who knew? ☺️ Here’s how to make these creepy, but delicious, shortbread cookies.
Ingredients
1 cup unsalted butter softened
1 cup powdered sugar confectionery
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt (1/2 teaspoon salt, if using salted butter)
about 30 whole blanched almonds
optional green food coloring (5-10 drops)
optional raspberry or strawberry jam for blood
Instructions
1. Blanch almonds: put almonds in boiling water for 60 seconds. Rinse with cold water and squeeze to remove skins
2. In a bowl beat together butter and powdered sugar. Add the egg, almond extract, and vanilla extract and beat to mix; mix in flour, baking powder, and salt. Add green food coloring until it reaches your desired green (or leave it out for natural colored cookies). Cover/wrap dough and refrigerate for about 30 minutes.
3. Roll heaping tablespoons of the dough into balls first then roll into finger shapes for each cookie. Press almond firmly into one end for the nail. Use a paring knife or toothpick to make lines places to form knuckle.
4. Place on lightly greased baking sheets or parchment-lined baking sheets. Bake in a 325-degree (Fahrenheit) oven for 20-25 minutes until firm but not brown. Let cool for 3 minutes.
5. Remove almond and add red jam under the fingernail for optional bloody effect. Let cool.
Makes about 30 large adult finger size cookies (more if you make them kid sized 😁).