Halloween Witch Finger Cookies
Sep 26th, 2002, 5:39pm,
1/2 cup (1 stick) unsalted butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Cream the butter and sugar until smooth. Add the flour and salt and work the
mixture with your fingers or a pastry blender until all the flour is
incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly
floured surface, roll half the dough until it's 1/4-inch thick. Using a small
knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at
the top as shown. Place on an ungreased baking sheet. Roll and cut the second
half of the dough, and place the baking sheets in the refrigerator for 10
minutes. You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the
cookies brown. Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave
in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them
with a spoon to see if they have actually softened before putting them in for
another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out
any air. Use a toothpick to make a very tiny hole in one corner of the bag to
release a thin stream of chocolate for writing. Decorate the fingers by piping a
fingernail at the rounded end, and three horizontal lines to mark the joint at
mid-finger. (Just use your own index finger for your model!) Allow the chocolate
to set before stacking the cookies.
Yield: Makes about 2 dozen
Makes approximately 3 dozen clusters