Ingredients

Plain cookie dough from Batty Chocolate Mousse recipe or make
a new batch, recipe follows
Colored Icing:
1 (1-pound) box confectioners' sugar
4 egg whites
1 tablespoon water
Food coloring
Raspberry Coulis:
1 pound raspberries
1/4 teaspoon finely chopped orange zest
1/2 cup water

1/4 cup sugar
1/4 cup lemon juice

Directions

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.
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.
Apply the icing as desired to make witches fingers.
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.

Ingredients

Traditional Cookie Dough
Recipe courtesy Wolfgang Puck
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) butter, cut into 1-inch pieces, room temperature
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
1/4 cup cocoa powder

Directions

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.
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.