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Thursday, October 23, 2014

The Kitchen Witch: Witches’ Digit Cookies


Good Morning!

The Kitchen Witch: Witches' Digit Cookies
(excerpt from Andrew's newest ebook: "The Kitchen Witch - A Large Portion of Eatable Spells Direct from the Hearth!") 

This e book has been created from the culmination of knowledge and historic wisdom gathered throughout time for the purpose of working with the NATURAL world. 

It covers the magic and spells that originated in the kitchen and a little about the history of how spells made it out of the kitchen and into the workings of witches everywhere.

This e book is designed around the wisdom and knowledge of our ancestors and how they have shared so much through their kitchen witchery. We should always speak of them with honor. Especially when many people feel that their ancestors or personal guardian angel or spirit guides are watching over them at all times.

This e book will help you to achieve more self-awareness, self-reliance and self-motivation. It is designed to help you envision the world in a better way.  It is used to assist with the interaction of the world and the elements within it. It is a course to help with the awareness of nature and the wholeness of the world, in general. 

The recipes and spells in this e book are also from other sources, many very old and traditional and some with a very modern twist. I have been collecting many of these recipes for YEARS and was asked to turn it into this 45 page book for others to enjoy.  

The Kitchen Witch: Witches' Digits

Disturbing but Delicious Halloween Cookies 


1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 egg
2 teaspoons vanilla extract
2 teaspoons almond extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Red decorating gel
1/2 cup sliced almonds
Heat oven to 325 degrees. Lightly grease a baking sheet and set aside.


Using an electric mixer, cream butter and sugar. beat in the egg and extracts. Gradually add flour, baking powder and salt to the creamed mixture, mixing well. Divide dough into fourths; cover and refrigerate for 30-60 minutes, or until easy to handle. (If dough is too warm and soft, it will be difficult to shape properly.)

Remove one piece of dough from refrigerator at a time, roll quickly into 1-inch balls (15 balls per quarter portion of dough), and then shape balls quickly into 3-inch by 1/2-inch fingers, tapering the finger tips very slightly. 

Using the flat tip of a table knife, make an indentation on the finger tip for a fingernail. With the unsharp edge of a knife, make two sets of three slashes on each finger for knuckle areas (consult your own finger for accuracy!). Using knife held vertically, score bottom end of finger, to create ragged "torn off" look.

Place fingers 2 inches apart on prepared baking sheets. They will not spread out.  Bake for 15-20 minutes or until lightly browned. Cool for 5-10 minutes, and then squeeze a small amount of red gel on nail bed, outlining edge of nail bed. 

Press a sliced almond over gel for nail, allowing gel to ooze around nail. (Choose well-shaped almonds and turn them so the whitest side is facing up.) 

For maximum gross-out effect, squeeze a bit more red gel to decorate the bloody stump end of the finger. Remove cookies to wire racks to cool completely.

Makes about 60 cookies.

Make ahead: Plain cookies may be made several weeks ahead, wrapped tightly and frozen without gel and fingernail. Thaw, then decorate with gel and fingernail almonds to serve.
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