Witch Finger Cookies

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 tsp green gel food coloring
• 40 whole blanched almonds
• 4 oz dark chocolate (70%), finely chopped
• 2 tbsp heavy cream
• 1/4 cup dried cranberries
• 2 tbsp sliced almonds

Steps

1. 1

   1. Beat butter and powdered sugar together until pale and fluffy, about 3 minutes, then mix in vanilla extract, almond extract, and green gel food coloring until evenly tinted.

2. 2

   2. Add flour and salt, mixing on low until a smooth dough forms; wrap in plastic and refrigerate for 30 minutes.

3. 3

   3. Roll tablespoon-sized portions of dough into thin finger shapes about 3 inches long, pressing a whole blanched almond firmly into one end as the fingernail, then use a knife to score two shallow knuckle lines into each finger.

4. 4

   4. Arrange on a parchment-lined baking sheet and bake at 325°F (160°C) for 18–20 minutes until set but not browned; cool completely on a wire rack.

5. 5

   5. Melt the chopped dark chocolate with the heavy cream in a small saucepan over low heat, stirring until glossy and smooth, then transfer to a small ceramic pitcher.

6. 6

   6. Arrange cooled cookies on a wooden board, drizzle chocolate sauce over the cluster in a slow stream, and scatter sliced almonds and dried cranberries around them before serving.