Halloween Shortbread Poppy Seed Cookie Fingers Recipe

Name: Halloween Shortbread Poppy Seed Cookie Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon poppy seeds; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup butter, at room temperature; 1/2 cup white sugar; 2 teaspoons vanilla extract; 1 teaspoon whiskey; 1 tablespoon fruit jam; 30 almond slices

Servings: persons

1 1/2 cups all-purpose flour
1 teaspoon poppy seeds
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
2 teaspoons vanilla extract
1 teaspoon whiskey
1 tablespoon fruit jam
30 almond slices

1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2
Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
3
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
Chill dough in the refrigerator until set, about 10 minutes.
5
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
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
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.

4815

kcal

Calories

398

Fat

225

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon poppy seeds, 1 teaspoon baking powder, 1/8 teaspoon salt, and more.

Yes, Halloween Shortbread Poppy Seed Cookie Fingers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Halloween Shortbread Poppy Seed Cookie Fingers

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