Name: Halloween Shortbread Poppy Seed Cookie Fingers
Prep time: 20 min
Cook time: 20 min
Yield: 30
Ingredients: All-purpose flour - 1 ½ cups; Poppy seeds - 1 teaspoon; Baking powder - 1 teaspoon; Salt - ⅛ teaspoon; Butter, at room temperature - ½ cup; White sugar - ½ cup; Vanilla extract - 2 teaspoons; Whiskey - 1 teaspoon; Fruit jam - 1 tablespoon; Almond slices - 30

Ingredients for - Halloween Shortbread Poppy Seed Cookie Fingers

1. All-purpose flour 1 ½ cups

2. Poppy seeds 1 teaspoon

3. Baking powder 1 teaspoon

4. Salt ⅛ teaspoon

5. Butter, at room temperature ½ cup

6. White sugar ½ cup

7. Vanilla extract 2 teaspoons

8. Whiskey 1 teaspoon

9. Fruit jam 1 tablespoon

10. Almond slices 30

How to cook deliciously - Halloween Shortbread Poppy Seed Cookie Fingers

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Whisk flour, poppy seeds, baking powder, and salt together in a bowl.

3 . Stage

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 . Stage

Chill dough in the refrigerator until set, about 10 minutes.

5 . Stage

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 . Stage

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 . Stage

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.