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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Polish Cream Cheese Cookies

 

These Polish Cream Cheese Cookies are always part of our Christmas holiday cookies.  They are my grandmother's recipe and are typically filled with Apricot or Lekvar (prune)but you can use any kind of filling/jam as long as it isn't too wet (or it will leak out).  Have have tried many different fillings and full sugar jams/preserves work best.  Anything labeled low sugar tends to melt and pour out of the cookie in the oven.
 
Printable Recipe

Polish Cream Cheese Cookies:
Ingredients:
Dough:
2 Sticks Unsalted Butter (8oz) - Cold
8oz Cream Cheese - Cold
2 C Pastry Flour
Flour & Sugar for rolling out dough

Filling:
Apricot Jam
Lekvar (Prune Jam)
Nuts
Any Full Sugar Jam

Directions:
Using a pastry blender (or fork), Mix Butter and Cream Cheese into Flour until dough comes together.  Cut into 4 equal pieces, form into discs, cover with cling wrap and refrigerate.  Make a mixture of 1/2 Flour, 1/2 Sugar to used to flour surface before rolling out dough.  Roll dough out into a circle about 1/8' thick and then cut into 16 wedges like a pizza.  Place about 1 teaspoon of filling on the wider side of the wedge and roll up, be sure to tuck tail under.  Alternately, you can cut dough into 2.5" x 2.5" squares and fill and pinch closed. Place cookies on grease baking sheet and Bake at 375 for about 10 minutes until just slightly brown. Transfer to wire rack to cool.  Makes about 5 dozen cookies.

 
***The key to flaky cookies is to keep this dough cold!***


***Instead of cutting squares, alternatively, you can cut wedges from a rolled out circle and place filling at the wide end and roll up to create these horn shapes.***




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