Witch Finger Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine salt
• 30 whole raw almonds (for fingernail tips)
• 1/2 cup dark chocolate chips or chopped dark chocolate
• 1 tsp coconut oil
• 1/4 cup dried cranberries (for serving)
• 2 tbsp sliced almonds (for serving)

Steps

1. 1

   1. Beat the softened butter and powdered sugar together until pale and fluffy, then mix in vanilla extract, almond extract, and salt until combined.

2. 2

   2. Stir in the flour until a soft dough forms, then wrap it in plastic and refrigerate for 30 minutes to firm up.

3. 3

   3. Roll tablespoon-sized portions of dough into thin finger shapes about 3 inches long, pinching knuckle ridges with your fingers, and press a whole almond firmly into one end as the fingernail.

4. 4

   4. Arrange on a parchment-lined baking sheet and bake at 325°F (160°C) for 18–20 minutes until just set and lightly golden on the bottom; cool completely on the sheet.

5. 5

   5. Melt the dark chocolate with coconut oil in a small heatproof pitcher or bowl set over simmering water, stirring until smooth and glossy.

6. 6

   6. Arrange the cooled cookies on a wooden board with dried cranberries and sliced almonds, then slowly drizzle the warm chocolate sauce over the cookies and serve.