2 cups unsalted butter, room temperature
1 tsp vanilla extract
1 tbsp citrus zest
4 cups all purpose flour
1/4 tsp salt
Almonds
Red icing
Ingredients
Method/Instructions
1
Add butter, Peace River Honey, vanilla, citrus zest to the bowl of an electric stand mixer. Beat on high speed with stand mixer until completely smooth, scraping the bowl and beater as needed.
2
In a separate mixing bowl, whisk or sift together flour and salt. With mixer off, add all of the dry mixture at once and beat on lowest speed until mostly incorporated. Finish folding in by hand.
3
Separate dough into 4 equal portions and pat each into a log. Wrap each log tightly with plastic wrap, rolling the log as you wrap to create an even cylinder. Refrigerate overnight, or if you’re in a hurry, freeze for 1 hour.
4
When you are ready to bake the cookies the next day, place rack in center of oven and preheat to 300 degrees Fahrenheit. Line baking sheets with parchment paper.
5
Using one of the logs, break off large enough pieces to create a finger. Shape the dough into a finger, using a fork to make marks where the witch knuckles should be. Create a bowl at the top of the finger that will fit your almond, or “witch nail”.
6
If dough is excessively soft, refrigerate 5 minutes or until firm before baking.
7
Bake for 15 minutes in preheated oven or until slightly brown. Allow to fully cool before removing from baking sheets.
8
Repeat steps 5-7 with the other 3 logs of dough.
9
Once cooled, use your red icing to “glue” an almond nail to each finger.
