Halloween Shortbread Poppy Seed Cookie Fingers Recipes

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POPPY SEED SHORTBREAD

Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.

Provided by Yoly

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 6



Poppy Seed Shortbread image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
  • Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
  • Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
  • Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g

1 cup all-purpose flour
1 cup cold butter, cut into small pieces
⅔ cup confectioners' sugar
2 teaspoons poppy seeds
½ teaspoon vanilla extract
¼ teaspoon salt

HALLOWEEN SHORTBREAD POPPY SEED COOKIE FINGERS

Creepy Halloween fingers with bloody nails and liver spots! This poppy seed shortbread recipe adds some nice liver spots to the fingers. If you use red or purple jam to adhere the almond slivers, it will give them an added bloody look. Can be stored in an airtight container for up to 4 weeks.

Provided by Bratz

Categories     Liqueur Desserts

Time 1h7m

Yield 30

Number Of Ingredients 10



Halloween Shortbread Poppy Seed Cookie Fingers image

Steps:

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

Nutrition Facts : Calories 69.5 calories, Carbohydrate 8.8 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 48.1 mg, Sugar 3.7 g

1 ½ cups all-purpose flour
1 teaspoon poppy seeds
1 teaspoon baking powder
⅛ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon whiskey
1 tablespoon fruit jam
30 almond slices

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