Halloween Shortbread Poppy Seed Cookie Fingers

Also from Amish land, I got this recipe. This was consumed in a rural, northern Ohio historic church. This is a favorite at our house served in a bread bowl! Adding cooked vegetables like celery or broccoli is optional.

Prep Time: 20 mins
Cook Time: 7 mins
Additional Time: 40 mins
Total Time: 1 hr 7 mins
Servings: 30
Yield: 30 cookies

Ingredients

  1. 1 ½ cups all-purpose flour
  2. 1 teaspoon poppy seeds
  3. 1 teaspoon baking powder
  4. ⅛ teaspoon salt
  5. ½ cup butter, at room temperature
  6. ½ cup white sugar
  7. 2 teaspoons vanilla extract
  8. 1 teaspoon whiskey
  9. 1 tablespoon fruit jam
  10. 30 almond slices

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
  3. Beat 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.
  4. Chill dough in the refrigerator until set, about 10 minutes.
  5. Divide 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.
  6. Press 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.
  7. Bake 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.
  8. Add green food coloring to the dough in step 3 for a witchy look if desired.

Nutrition Facts

Calories 70 kcal
Carbohydrate 9 g
Cholesterol 8 mg
Dietary Fiber 0 g
Protein 1 g
Saturated Fat 2 g
Sodium 48 mg
Sugars 4 g
Fat 3 g
Unsaturated Fat 0 g

 

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