Witch Fingers

Name: Witch Fingers
Yield: 20 fingers
Ingredients: 1/4 cup (60 mL) unsalted butter softened; 1/4 cup (60 mL) sugar; 1/4 cup (60 mL) brown sugar lightly packed; 1 egg yolk; 1 1/4 cup (310 mL) all-purpose flour; 1 1/2 tbsp (20 mL) Milk; 1 tsp (5 mL) vanilla extract; 24 Jelly beans*; 24 sweetened red peanuts*

This is the Witch Fingers recipe.

Prep: 20 min
Cooking: 10 min - 12 min
Refrigeration: 30 min

Yields 20 fingers

Ingredients

1/4 cup (60 mL) unsalted butter softened
1/4 cup (60 mL) sugar
1/4 cup (60 mL) brown sugar lightly packed
1 egg yolk
1 1/4 cup (310 mL) all-purpose flour
1 1/2 tbsp (20 mL) Milk
1 tsp (5 mL) vanilla extract
24 Jelly beans*
24 sweetened red peanuts*

READY FOR REWARDS?

Preparation

Line a baking sheet with parchment paper.

In a bowl, with an electric mixer, beat butter with two types of sugar. Beat in egg yolk until smooth. At low speed, stir in flour, alternating with milk and vanilla. Dough will tend to be dry, but has to stick. Add milk as needed.

For each cookie, form a finger with 15 ml (1 tbsp) of dough. Press a candy onto one end of the finger to simulate a nail and insert peanut at other extremity to simulate bloody bone. Place on baking sheet. With butter knife, make small indentations to simulate joints.

Refrigerate for 30 minutes. Place baking sheet in center of oven. Preheat oven to 190 °C (375 °F). Bake for 10 to 12 minutes, or until fingers are slightly golden underneath. Let cool.