Matcha is the perfect shade of witchy green - perfect to spook your guests, while almond adds a sophisticated and sweet flavor - the secret ingredient to appease any witch. Happy Halloween!
3 sticks unsalted butter, room temperature
1 cup sugar
1/2 tsp salt
2 Tbsp culinary matcha powder
1 tsp almond extract
1/2 tsp vanilla extrac
3 1/2 cups AP flour
1 jar raspberry jam
about 24 whole almonds
Yields about 2 dozen cookies
In the bowl of an electric stand mixer fitted with paddle attachment, add room temp butter and mix a few times until softened. Stream the sugar in on medium-low speeds and mix until combined. Add the salt, matcha powder, and extracts, mix until combined. Slowly add the sugar, mixing over low speed and gently coaxing the flour in, about 1/2 cup at a time. Mix until the dough just comes together. Turn dough out onto lightly floured surface and form into a disc. Cover with plastic wrap, chill in fridge for 30 minutes.
Preheat oven to 350F. Cut a piece of dough and roll into a ball, about the size of a golf ball. On the lightly floured board, roll into log, about the size and width of a finger. At one end of the log, gently indent thumb into the dough to create slight divot for the "nail." Use the side of a fork to create knuckles, but pressing lightly to create lines. Transfer to baking sheet and continue with remaining dough. Fill "nail" divot with about 1/2 tsp of jam, top with an almond, so the pointy end is facing out. Transfer baking sheet/s to freezer for about 15 minutes, so the cookies hold shape.
Bake for 12-15 minutes, until shortbread is set, and the edges are just turning a pale golden color. Remove and set aside to cool on tray for 5-10 minutes. Transfer to cooling rack. Happy Halloween!