Witch Finger Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sliced almonds
• 4 oz dark chocolate (70%), chopped
• 2 tbsp heavy cream
• 1/3 cup dried cranberries, for serving

Steps

1. 1

   1. Beat butter and powdered sugar together until pale and fluffy, then mix in the vanilla and almond extracts.

2. 2

   2. Stir in flour and salt until a firm dough forms; wrap and refrigerate for 30 minutes.

3. 3

   3. Roll tablespoon-sized portions into thin finger shapes about 3 inches long, pressing a sliced almond firmly into one end to form a fingernail, then score shallow knuckle lines with a butter knife.

4. 4

   4. Bake on a parchment-lined sheet at 325°F (160°C) for 18–20 minutes until lightly golden on the edges; cool completely on the pan.

5. 5

   5. Melt chopped chocolate with heavy cream in a small saucepan over low heat, stirring until smooth and glossy.

6. 6

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