Witch fingers (shortbread cookies)

Preparation

1. We pour the sugar into the glass and pulverize it during 15 seconds, progressive speed 5-7-10.

2. Add the butter, flour, vanilla and a pinch of salt. We program 1 minute, temperature 37º and speed 3 1/2.

3. In a bowl, we beat the two eggs.

4. We program 40 seconds, speed 3 and we add, little by little, the eggs through the mouth.

5. We wrap this dough in plastic wrap and let it rest in the refrigerator for a couple of hours.

6. We preheat the oven to 180º with heat up and down.

   On a baking tray we place greaseproof paper or a silicone sheet.

7. We take a piece of dough and shape a finger (not be wide because in the oven the dough widens a bit), we place a raw almond, at one end, pressing against the dough, like a fingernail and brush with the yolk of beaten egg. With a knife we ​​make the marks of the knuckles.

8. It is better to bake only 5 or 6 the first time, to see how they are shaped and thus be able to correct in the rest of the dough that we make.

9. Bake at 180º, for 20 minutes or until golden brown.

10. Let it cool for about 3 or 4 minutes and carefully lift the almond, brush a little jam or melted chocolate, simulating blood and put the almond back in place. We let cool completely.