This fun and spooky spin on classic sugar cookies, made with our organic flour and natural spinach powder for a vibrant green hue! These treats are shaped like creepy witch fingers, complete with almond "fingernails" and a gooey jam filling. Perfect for a Halloween gathering, these cookies are a healthier alternative to store-bought snacks, made with wholesome ingredients you can feel good about. Enjoy the perfect balance of sweetness and a touch of spookiness, all while keeping it deliciously organic!

 Ingredients
- 1 1/4 cups confectioners' sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2-3 tbsp spinach powder (add until you get desired colour)
- 2 3/4 cups Red Fife Multipurpose Flour
- 1 tsp kosher salt
- 1/2 cup finely chopped pistachios, plus more for decoration
- 3/4 cup sliced almonds 
- 1/2 cup cherry, strawberry, or raspberry jam

Directions

1. In a large bowl, use a stand mixer with the whisk attachment (or a handheld mixer) to beat the confectioners' sugar and softened butter on medium speed until the mixture is pale and fluffy, about 2 minutes. Add the egg and continue mixing until well combined and fluffy, about 1 minute. Incorporate the almond extract, vanilla extract, and spinach powder, mixing until fully combined.

2. In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, beating on low speed until just combined. Gently fold in the chopped pistachios. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.

3. Preheat your oven to 375°F (190°C) and line two rimmed baking sheets with parchment paper. Remove a quarter of the chilled dough and portion it into 12 to 13 balls (about 1 tablespoon each). Roll each ball between your palms into a finger shape, approximately 3 inches long and 1/2 inch wide. Arrange the logs on the prepared baking sheets and press your finger into the tip of each to resemble, place a dab of jam and then an almond slice to resemble a fingernail. Pinch the dough just below the almond to create a knuckle, and use a sharp knife to carve horizontal lines for detail. Then add a bit of jam to the ends of each "finger". Lastly for an extra touch you can add one or two pistachio pieces for decoration (warts). Repeat with the remaining dough and freeze for 30 minutes.

4. Bake the cookies for 7 to 9 minutes, rotating the trays halfway through, until the edges are firm and the tops are dry. 

5. Remove from oven and if your cookies had spread, gently use the sides of two butter knives to gently shape the "fingers" back. Be careful as they are hot!
Allow the cookies to cool completely before serving.

Enjoy your spooky treats!