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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 electri
c mixer on medium speed until blended (about 2 minutes).
Add the flour to the mixture and mix on low speed to blend in the flour. Shape the cookie
dough into 2 ½ inch fingers and place 2 inches apart on the prepared cookie sheet.
Place a whole almond at the tip with the pointed end out to resemble a fingernail.
Bake the cookies for 14 minutes or until they start to turn golden brown. Cool the cookies
on the baking sheet for 1 minute before placing on a wire rack to cool completely. Decora
te the Witch Finger's with Wilton's Orange, Green and Black icing. Make a few warts, wrink
les and hairs on the fingers.

Nutritional Information

No Nutritional Information Available


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