Mum passed on the recipe for the finger cookies, and my youngest son re-named them witch fingers. It was a deliciously fun way to spend the afternoon.
WITCH FINGER COOKIES
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla essence
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced almonds
2 tablespoons icing glue
ICING GLUE
1/4 cup powdered sugar
1 teaspoon water
In a large mixing bowl, beat the butter until smooth and creamy.
Add the sugar, egg, and vanilla and mix well. Add the flour, baking powder and salt and beat until completely mixed.
Cover the dough and refrigerate for 30 minutes.
Heat the oven to 325F.
With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
Use a butter knife to make knuckle marks on the finger cookies, Slightly flatten the front of the finger to create a nail.
Bake 20 minutes until slightly golden. Let cool on the cookie sheet, then remove to a rack.
Mix the icing glue ingredients together until the consistency of thin paste. Attach almond slice fingernails to tips of cookies.
Enjoy!
Recipe adapted from Epicurious
www.epicurious.com/
GOBLIN PIES
FOR THE COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup canned pumpkin
1 cup buttermilk
FOR THE FILLING
1 1/2 cups unsalted butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
5 cups marshmallow spread
green food coloring
Heat oven to 350F.
Line 2 baking sheets with parchment paper.
To make the cookies, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, combine the butter and brown sugar. Use an electric mixer on medium to beat until light and fluffy, about 3 to 4 minutes. Beat in the egg and vanilla.
Add the pumpkin and mix to combine. Reduce the mixer to low, then add the flour mixture and buttermilk alternately, beginning and ending with the flour.
Portion 16 mounds of batter (1/4 cup each) (I made them 1 tablespoon each, because I like a smaller bite).
Place the portioned batter on the prepared baking sheets, leaving 2 inches between each.
Bake until light golden brown and a toothpick inserted at the center comes out clean, about 10 to 12 minutes (8 minutes for the smaller cookies).
Transfer the cookies to a cooking rack and cool completely.
When the cookies are cool, prepare the filling. In a large bowl, combine the butter and powdered sugar. Use an electric mixer on medium to beat until smooth. Beat in the vanilla and salt.
Add the marshmallow and beat until smooth, then add the green food coloring and beat until evenly colored.
(I added extra powdered sugar because my filling was runny)
To assemble, arrange 8 cookies on the counter, flat sides up. Divide the filling evenly between the cookies, about 1/2 cup per cookie, and spread in an even layer. The filling can also be piped onto the cookies.
Place a second cookie, flat side down, over the filling on each.
Enjoy!
Recipe adapted from The Morning News, October 2008
Putting Jelly on the end of the fingers makes them taste and look better!
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