SPOOKY WITCH'S FINGERS COOKIES FOR HALLOWE'EN

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Cherry Tassies - Mom used to make Pecan Tassies, which were a favorite Christmas cookie in my house.

Cherry Tassies

Prep: 40 minutes
Bake: 10 minutes
Cool: 10 minutes

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Ingredients

• Nonstick cooking spray
• 1-1/4 cups butter, softened
• 2-1/4 cups powdered sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. peppermint extract
• 1 tsp. vanilla extract
• 1 egg
• 2-1/2 cups all-purpose flour
• 1/2 cup finely crushed striped round peppermint candies (about 18)
• 48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
• Coarse sugar

Directions

1. Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with nonstick spray; set aside. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.

2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of prepared muffin cups.

3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.

4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes about 48 tassies.

5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.

Nutrition Facts

• Calories 109,
• Total Fat (g) 5,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 17,
• Sodium (mg) 69,
• Carbohydrate (g) 15,
• Total Sugar (g) 9,
• Fiber (g) 0,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 1,
• Iron (DV%) 2,
• Percent Daily Values are based on a 2,000 calorie diet

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For the cookie crock...These are so PRETTY!

Almond Apricot Windows

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Makes: about 30 sandwich cookies

Prep: 50 minutes
Chill: 2 hours
Bake: 10 minutes per batch

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Ingredients

• 1 cup blanched almonds, toasted and chopped
• 1 tablespoon sugar
• 1 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 teaspoon ground nutmeg
• 2-2/3 cups all-purpose flour
• 3/4 cup apricot jam

Directions

1. In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping side of bowl occasionally. Add the finely ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined.

3. Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.

4. Preheat oven to 325 degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.

5. Bake in the preheated oven for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions.

6. Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together. Makes about 30 sandwich cookies.

7. To Store: Layer assembled sandwich cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.