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Witch Finger Cookies
Prep Time:
15 minutes
Cook Time:
14 minutes
24 servings

1 container (6 oz.) H-E-B Vanilla Nonfat Yogurt

1 c. sugar

¼ c. each: Louana Canola Oil & Butter

2 ½ c. H-E-B Self-Rising Flour

½ c. Hill Country Fare Whole Almonds

1 tube each: Wilton's Orange, Green & Black Icing


Heat the oven to 375°F. Line a cookie sheet with foil.
Combine the vanilla yougurt, sugar, butter & oil in a mixing bowl and
beat with an electric mixer on medium speed until blended (about 2 min
Add the flour to the mixture and mix on low speed to blend in the flou
r. Shape the cookie dough into 2 ½ inch fingers and place 2 inc
hes apart on the prepared cookie sheet. Place a whole almond at the ti
p with the pointed end out to resemble a fingernail.
Bake the cookies for 14 minutes or until they start to turn golden bro
wn. Cool the cookies on the baking sheet for 1 minute before placing o
n a wire rack to cool completely. Decorate the Witch Finger's with Wil
ton's Orange, Green and Black icing. Make a few warts, wrinkles and ha
irs on the fingers.

Nutritional Information

No Nutritional Information Available


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