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Witches Finger Cookies in Raspberry Coulis Recipe

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Witches Finger Cookies in Raspberry Coulis
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Ingredients
20
Count
Nutrition
5574
Calories
Total time
55
Minutes
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Ingredients:

  • plain cookie dough from batty chocolate mousse recipe or make a new batch, recipe follows
  • 1 (1-lb) box confectioners' sugar
  • 1 tbsp water
  • food coloring
  • 1/4 tsp finely chopped orange zest
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • traditional cookie dough
  • recipe courtesy wolfgang puck
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup cocoa powder

Directions:

  1. Raspberry Coulis:
  2. Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.
  3. Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
  4. Apply the icing as desired to make witches fingers.
  5. Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies.
  6. Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer.
  7. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5573.59 Kcal (23336 kJ)
Calories from fat 3382.61 Kcal
% Daily Value*
Total Fat 375.85g 578%
Cholesterol 1135.48mg 378%
Sodium 675.24mg 28%
Potassium 1204.88mg 26%
Total Carbs 531.03g 177%
Sugars 356.12g 1424%
Dietary Fiber 22.73g 91%
Protein 40.59g 81%
Vitamin C 71.2mg 119%
Vitamin A 4.5mg 151%
Iron 5.4mg 30%
Calcium 326.9mg 33%
Amount Per 100 g
Calories 386.12 Kcal (1617 kJ)
Calories from fat 234.34 Kcal
% Daily Value*
Total Fat 26.04g 578%
Cholesterol 78.66mg 378%
Sodium 46.78mg 28%
Potassium 83.47mg 26%
Total Carbs 36.79g 177%
Sugars 24.67g 1424%
Dietary Fiber 1.57g 91%
Protein 2.81g 81%
Vitamin C 4.9mg 119%
Vitamin A 0.3mg 151%
Iron 0.4mg 30%
Calcium 22.6mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 142
    Points
  • 156
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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