Cookie Wiches Recipes

MINTY-WICHES

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, and egg until fluffy.
• Melt chocolate chips and corn syrup together. When cool, add to butter mixture.
• Sift, flour, baking soda, and salt into the butter mixture. Mix well and chill dough for 2 hours.
• Roll 1/4 t of dough into a ball in the palms of your hands. Roll in granulated sugar. Place an even number of dough balls about 2" apart on a cookie sheet at a time. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.
• Quickly flip half of the cookies over on the baking sheet and top with half of an Andes mint candy. Now quickly flip the other half of the cookies on top of the candy forming a sandwich.
• Refrigerate until set. Store in an airtight container or freeze to enjoy later.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.