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Cookies: Preheat the oven to 350 degrees F and position the rack to the center position.
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Dust the work surface with flour.
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Place the dough on the table and dust with flour.
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With a rolling pin, work the dough, rolling back and forth.
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5
After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface).
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6
Dust with additional flour and continue to roll until it is 1/2-inch thick.
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Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary.
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Place on a parchment-lined cookie sheet.
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Bake for 12 to 15 minutes.
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10
Remove from the oven and cool to room temperature.
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11
Icing: Sift the confectioners' sugar into a large mixing bowl.
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Add egg whites all at once.
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Combine with a rubber spatula until smooth.
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14
Divide the confectioners' sugar between 4 to 6 small bowls.
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Add drops of food coloring to each bowl, creating different colors.
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16
If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
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17
Apply the icing as desired to make witches fingers.
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18
Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice.
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Bring to a boil and cook for an additional 8 minutes.
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Remove from the heat and puree with a handheld mixer.
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Strain into desired small bowl.
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Add the remaining 4 ounces of fresh raspberries.
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Serve with Witches Fingers Cookies.
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24
Sift together the flour, baking powder, and salt in a medium bowl and reserve.
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25
Place the butter in a large mixing bowl and soften by hand.
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Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes.
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Transfer to a mixer.
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Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended.
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Add tha vanilla extract.
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Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed.
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31
Remove dough from the mixer and divide in half.
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32
Place 1/2 of the dough back into the mixer.
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On low speed, add the cocoar powder and continue to mix until you have a chocolate dough.
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34
Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
