Witch Finger Cookies

Prep Time:
15 minutes
Cook Time:
14 minutes
24 servings

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


¼c. each:Louana Canola Oil & Butter,

2 ½c.H-E-B Self-Rising Flour,

½c.Hill Country Fare Whole Almonds,

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


1Heat the oven to 375°F. Line a cookie sheet with foil.

2Combine the vanilla yougurt, sugar, butter & oil in a mixing bowl and beat with an electric mixer on medium speed until blended (about 2 minutes).

3Add 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.

4Bake 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. Decorate the Witch Finger's with Wilton's Orange, Green and Black icing. Make a few warts, wrinkles and hairs on the fingers.

Nutritional Information

No Nutritional Information Available

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