240gramsgranulated sugar (1 cup plus 3 tablespoons)
400gramsall purpose flour (almost 3 cups)
zest of 1 lemon
Line a baking sheet with parchment paper.
In a the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
One by one, add the egg yolks. Make sure to scrape down the sides of the bowl.
Add the extracts.
Add the flour, salt and lemon zest and mix until just incorporated.
Scoop dough with small sized cookie scoop and drop on work surface.
Roll into a log. Pinch the dough to create two indentations to imitate the knuckles of finger. With a butter knife, create creases to imitate fingers folds and joints. Next, press an almond in the tip of the dough in order to imitate a fingernail.
Preheat oven to 375℉ (190°C).
Place on parchment-lined baking sheet and bake for 20 minutes or until bottoms are lightly browned.
Transfer cookies to wire rack to cool.
Once cookies are cool, carefully lift the almond and place 1/4 teaspoon of strawberry jelly. If almond cannot be removed, simply dab a bit of strawberry jelly.
If you have a scale, use it to weigh the ingredients.
If you judge that the dough was manipulated for a long time, chill the dough to prevent the cookies from spreading too much when baking.
How do you make the edible dirt? Simply pulse chocolate wafer cookies in a food processor until coarsely ground. Create the perfect base to lay the witch fingers on.What can I make with the leftover egg whites?
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Carol Field