Witches' fingers - sugar cookies
This is a really versatile cookies recipes, it can be used for any sugar cookies you would like to make.
220 g unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 3/4 cups all purpose flour
1 teaspoon salt
blanched almonds
strawberry jam
In large bowl, beat butter with sugar until light and fluffy. Add egg and vanilla. Combine flour and salt; add to butter mixture 1 cup at a time, mixing after each addition. Form a ball with the dough, wrap it in cling film and chill it in the fridge for at least an hour and up to two days.
Preheat oven to 180°C.
Take a small portion of dough and roll into a little sausage, the same size as your finger, and then flatten it slightly. Make an indent with your finger at the top of the sausage to make room for the nail ( the almond).
With a tooth pick make indents where the phalanx folds are, then drop a little strawberry jam in the nail bed. Insert the nail ( almond).
Put the witches’ fingers in the fridge for 20 minutes before baking, this will help them to retain their shape.
Bake on middle rack for 10 to 12 minutes in a tray lined with baking paper.
Cool 5 minutes, then transfer onto a wire rack to cool completely.
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 3/4 cups all purpose flour
1 teaspoon salt
blanched almonds
strawberry jam
In large bowl, beat butter with sugar until light and fluffy. Add egg and vanilla. Combine flour and salt; add to butter mixture 1 cup at a time, mixing after each addition. Form a ball with the dough, wrap it in cling film and chill it in the fridge for at least an hour and up to two days.
Preheat oven to 180°C.
Take a small portion of dough and roll into a little sausage, the same size as your finger, and then flatten it slightly. Make an indent with your finger at the top of the sausage to make room for the nail ( the almond).
With a tooth pick make indents where the phalanx folds are, then drop a little strawberry jam in the nail bed. Insert the nail ( almond).
Put the witches’ fingers in the fridge for 20 minutes before baking, this will help them to retain their shape.
Bake on middle rack for 10 to 12 minutes in a tray lined with baking paper.
Cool 5 minutes, then transfer onto a wire rack to cool completely.
Comments
Post a Comment