Creepy Witch Finger Cookies Directions

• Cream together 226 g of softened unsalted butter, 140 g of confectioner’s sugar, and 1 teaspoon of sea salt on medium speed for 2-3 minutes until light and fluffy.
• Add 4 egg yolks and 5 mL of vanilla extract to the creamed mixture. Mix on low speed until fully combined, about 1-2 minutes.
• Divide the butter mixture into portions and mix in 4-6 g of matcha powder, 20-30 g of purple sweet potato powder, or 5-15 g of cocoa powder for coloring.
• Whisk together 454 g of all-purpose flour and ¼ teaspoon of baking powder, then gradually fold into the butter mixture until a soft dough forms.
• Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
• Scoop out a tablespoon of dough, roll into a ball, and shape into a finger-like form.
• Create knuckle details with a knife and press a whole almond into the tip of each finger.
• Freeze shaped cookies on a parchment-lined tray for 40-60 minutes.
• Preheat oven to 325°F (163°C) while cookies freeze.
• Bake cookies for 20-25 minutes, until lightly browned on bottom.
• Let cool before replacing almonds with strawberry jam for a 'bloody' look.
• Brush cookies lightly with cocoa powder or drizzle with melted white chocolate before serving.