Shortbread Bloody Witch Finger Cookies

To watch this video recipe click HERE!

Makes 2 dozens.

3 cups all purpose flour
1 cup powdered sugar
1 1/2 tablespoons vanilla extract
3 sticks unsalted butter, soften
1/2 teaspoon salt
Bakers semi sweet baking chocolate squares (4), melted (for the nails)
Almonds (for nails optional)
Strawberry preserves or marmalade for garnish

Combine flour and salt, mix well and set aside

In an electric mixer,cream the butter at medium speed, blend until smooth and creamy,
scrape down the sides if you need to. Reduce the speed and slowly add the powdered sugar
blend until well combined. Add the vanilla extract, continue to blend for 1 more minute.

Reduce the speed to the lowest and slowly add in the flour. Blend until all the ingredients come together. Do not over mix.

Refrigerate for 30 minutes to 1 hour.

Preheat the oven to 350ºF

Grab about 1 tablespoon of the dough and roll it with your hands to form a finger shaped cookie. If you are using almonds as finger nails, press down the almond into one end of the cookie.

 If you are making the nails with the same dough, form the nail using a toothpick.

Make the nails big and chunky, they are witch fingers, they don't have to be pretty at all.

Fingers are not straight, to give the impression of knuckles, squeeze the cookie bellow the nail, and squeeze again near the end. For a more finger-like appearance make some marks onto the cookie below the finger nail and near the end.

Bake at 350ºF for about 15-18 minutes or until slightly golden brown.

Let the cookies cool a little bit.

Melt the chocolate squares. (instructions are in the back of the package)

Using a small knife, cover the finger nails with the melted chocolate. Repeat this step until done.

Dip the end of cookie in the strawberry marmalade for a bloody presentation.