Halloween Shortbread Poppy Seed Cookie Fingers
Creepy Halloween fingers with bloody nails and liver spots! This poppy seed shortbread recipe adds some nice liver spots to the fingers. If you use red or purple jam to adhere the almond slivers, it will give them an added bloody look. Can be stored in an airtight container for up to 4 weeks.
- Serves: 30 persons
- 1½ cups all-purpose flour
- 1teaspoon poppy seeds
- 1teaspoon baking powder
- ⅛teaspoon salt
- ½cup butter, at room temperature
- ½cup white sugar
- 2teaspoons vanilla extract
- 1teaspoon whiskey
- 1tablespoon fruit jam
- 30almond slices
Step 1Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
Step 3Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
Step 4Chill dough in the refrigerator until set, about 10 minutes.
Step 5Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
Step 6Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
Step 7Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.